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1
Arrange the bacon slices between a double layer of paper towels on a microwaveable plate.
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2
Microwave on high (100%) for 2 1/2 to 3 1/2 minutes, until crispy.
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3
Pour the pumpkin seeds into a small skillet and set over medium heat.
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4
Once the first one pops, stir constantly until all have popped from flat to round, about 5 minutes.
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5
Scoop about one-third of the seeds into a blender jar and add the lime juice.
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6
Pour the remainder into a small dish.
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7
Return the skilled to medium heat and measure in the oil.
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8
Add the garlic and optional chile.
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9
Cook, stirring regularly, until the garlic is soft and lightly browned, about 5 minutes.
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10
Scrape the oil, garlic, and optional chile into the blender.
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11
Add the honey and 1/2 teaspoon salt.
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12
Process until smooth.
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13
Taste and season with more salt if you think necessary.
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14
(It should be highly seasoned.)
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15
Divide the lettuce among four dinner plates.
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16
Pit the avocados, scoop the flesh from the skin and cut it into slices.
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17
Peel the mangoes, then cut the flesh from the pits.
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18
Slice to match the avocado pieces.
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19
Arrange the avocados and mangoes in the center of the lettuce.
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20
Drizzle the dressing over everything, then sprinkle with the cheese and the reserved toasted pumpkin seeds.
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21
Crumble the bacon and strew it over the top, and the salad is ready.
