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What you need:

4 slices bacon

½ cup hulled untoasted pumpkin seeds

1/3 cup fresh lime juice

1/3 cup vegetable oil or olive oil

2 garlic cloves, peeled

Fresh hot green chile or taste (I like a large Serrano or a small jalapeno), stemmed (optional)

1 tbsp honey

Salt

1 large head Boston/butterhead lettuce (or an equivalent amount of Bibb lettuce), leaves separated

2 large ripe avocados

2 ripe mangoes

A generous ¾ cup coarsely crumbled Mexican queso fresco or mild blue cheese (Gorgonzola is great)

What you do:

Arrange the bacon slices between a double layer of paper towels on a microwaveable plate. Microwave on high (100%) for 2 ½ to 3 ½ minutes, until crispy.

Pour the pumpkin seeds into a small skillet and set over medium heat. Once the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Scoop about one-third of the seeds into a blender jar and add the lime juice. Pour the remainder into a small dish.

Return the skilled to medium heat and measure in the oil. Add the garlic and optional chile. Cook, stirring regularly, until the garlic is soft and lightly browned, about 5 minutes. Scrape the oil, garlic, and optional chile into the blender. Add the honey and ½ teaspoon salt. Process until smooth. Taste and season with more salt if you think necessary. (It should be highly seasoned.)

Divide the lettuce among four dinner plates. Pit the avocados, scoop the flesh from the skin and cut it into slices. Peel the mangoes, then cut the flesh from the pits. Slice to match the avocado pieces. Arrange the avocados and mangoes in the center of the lettuce. Drizzle the dressing over everything, then sprinkle with the cheese and the reserved toasted pumpkin seeds. Crumble the bacon and strew it over the top, and the salad is ready.

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