Start by washing and separating the baby Cos lettuce, then place it in a large serving dish. Slice the ripe mango into cubes and scoop out the creamy avocado, adding both fruits to the dish. Aim for vibrant colors and contrasting textures as you layer the mango and avocado over the crispy lettuce for a refreshing base.

Next, prepare the toppings for your salad. Cook the bacon until crispy in a skillet over medium heat, about 5-7 minutes, then crumble it into pieces. Sprinkle the crispy bacon, chopped hard-boiled eggs (if using), and thinly sliced red onion atop the salad. Finally, fold in roughly chopped toasted macadamias to add a delightful crunch.

In a small jug, combine ¼ cup of olive oil, 2 tablespoons of white wine vinegar, and 1 teaspoon of Dijon mustard. Whisk until it emulsifies. Season with sea-salt flakes and freshly ground black pepper to taste.

Just before serving, drizzle the dressing generously over the salad. Toss gently to ensure the ingredients are evenly coated, but be careful not to mash the avocado. Serve cool, making it an ideal dish for summer outings or a refreshing side for any meal.