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Mango and Avocado Salad with Spiced Candied Pecans

February 2006
Mango and Avocado Salad with Spiced Candied Pecans

by 12 people

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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
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon 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
  1. 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.
  2. In a medium bowl, whisk together the olive oil, vinegar, mustard, salt and the remaining tablespoon of sugar.
  3. 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.