Mango and Avocado Salad with Spiced Candied Pecans

• Prep Time 15 min.
• Cook Time 5 min.
• Serves 6

Recipe Provided By: Every Day with Rachael Ray

1. Ingredients

1. 1 tablespoon unsalted butter
2. 1 cup pecans
3. 5 teaspoons granulated sugar, divided
4. 1/4 teaspoon cayenne pepper
5. 3 tablespoons extra-virgin olive oil
6. 1 tablespoon white wine vinegar
7. 1/4 teaspoon Dijon mustard
8. 1/4 teaspoon salt
9. 8 ounces mixed baby greens
10. 1 ripe but firm Hass avocado, peeled and cut into bite-size cubes
11. 1 ripe but firm mango, peeled and cut into bite-size cubes
12. Sea salt

Per Serving

• Calories: 314 kcal
• Carbohydrates: 15 g
• Dietary Fiber: 4 g
• Fat: 28 g
• Protein: 3 g
• Sugars: 10 g

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.

Yield: 6 servings

Mango and avocado are a perfect match for this scrumptious salad.

Tip

Try to get a Hass avocado, because other varieties can be flavorless.

Having trouble with your mango? Try this three-step method: 1. Slice the mango lengthwise along each side of its center seed, yielding two halves. 2. Create a crosshatch pattern through the meat with a knife. 3. Flip the mango halves inside out to create easy-to-cut cubes.