Mango and Avocado Salad with Spiced Candied Pecans
February 2006
The best way to cut a mango is to slice the fruit lengthwise along its center seed, yielding two halves. Then create a crosshatch pattern through the meat with a sharp knife. Finally, flip the mango halves inside out to create easy-to-cut cubes.
Makes: 6 servings
Prep: 15 mins
Cook: 5 mins
- 1 tablespoon unsalted butter
- 1 cup pecans
- 2 teaspoons plus 1 tablespoon granulated sugar
- 1/4teaspoon cayenne pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1/4teaspoon Dijon mustard
- 1/4teaspoon salt
- 8 ounces mixed baby greens
- 1 ripe but firm Hass avocado, peeled and cut into bite-size cubes
- 1 ripe but firm mango, peeled and cut into bite-size cubes
- Sea salt
- In a medium skillet, melt the butter. Add the pecans and cook over medium-low heat, stirring frequently, until the nuts turn a deeper brown, 3 to 5 minutes. Sprinkle with 2 teaspoons of the sugar and the cayenne and stir just until the sugar dissolves. Turn the nuts onto parchment or wax paper to cool.
- In a medium bowl, whisk together the olive oil, vinegar, mustard, salt and the remaining tablespoon of sugar.
- In a large serving bowl, combine the greens, avocado, mango and pecans. Toss with the dressing and season to taste with salt.
Tip
How-to:
- Stand the mango on the stem end. Cut off the round halves, keeping your knife parallel to the large, oval seed in the center.
- Cut a crosshatch pattern into each half with your knife, being careful not to cut all the way through the skin.
- Press on the skin side of the mango to "pop" out hte mango cubes, using a small knife to help remove them from the skin.