I would like to thank Kim from Cook It Allergy Free for the inspiration for this salad. I can’t tell you how wonderful it is to have blogs like hers out there that cater to multiple food allergies! What a lucky day we live in to have all sorts of wonderful, idea-inspiring resources out there for us. It helps you feel just a bit less isolated in your food allergy journey.
When I first saw her salad, it looked SO unusual, I just HAD to try it and see how it all married together. I absolutely love sweet and salty combinations, and this was too colorful not to work with!
Her original recipe used pineapple, and that is one of the fruits I need to forgo for awhile, but I thought mango would fill in nicely…and boy was I right!! I could eat this salad everyday, it is so scrumptious, and so beautiful to look at. I love to eat it for my lunch and make a pig of myself eating a whole bowl…it’s just so darn good! So even though it might sound a bit weird…just TRY it, and then see for yourself!
Mango & Bacon Salad w/ Mango Vinaigrette
- 1/2 cup fresh manila mango diced
- 1 shallot diced (yellow onion also works, 1 small egg-size chunk)
- 3 tablespoon white wine vinegar
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
- 5 oz mixed greens
- 1/2 cup purple cabbage finely diced
- 1 – 2 cups fresh mango diced
- 1 avocado diced
- 4-6 slices bacon cooked and crumbled (optional, for vegan, I suggest adding toasted sunflower seeds for some crunch!)
Blend all the dressing ingredients in a blender. Thin with water to desired consistency.
Assemble salad ingredients and top with dressing!
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