Mango, Avocado & Bacon Salad with Lemony Chive Dressing

Directions

1. Rinse and dry all fresh produce, then set the ingredients within reach.
2. Warm a skillet over medium-high heat and cook the bacon until crispy, about 3–5 minutes per side; transfer to paper towels to drain.
3. In a small bowl, finely dice the chives and peel and mince the garlic; add both to the bowl.
4. Place the edamame in a medium bowl, cover with hot tap water, and let stand for 5 minutes; drain well in a colander.
5. Juice the lemon into the chive-garlic bowl, then whisk in mayonnaise and the spices to form a dressing.
6. Roughly chop or tear the romaine and place it in a salad bowl.
7. Crumble or chop the cooked bacon and add it to the romaine.
8. Halve and pit the avocados, slice them thinly in the skin, then scoop the slices into the salad bowl.
9. Peel the mango, cut away the flesh from the pit, slice it, and add to the bowl.
10. Stir in the edamame, then toss everything to combine and coat with the dressing.
11. Divide the salad onto plates or bowls and serve with a drizzle of the dressing.