Mango and Avocado Salad with Spiced Candied Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup(s) pecans |
1 tablespoon(s) unsalted butter |
5 teaspoon(s) granulated sugar |
1/4 teaspoon(s) cayenne pepper |
3 tablespoon(s) extra-virgin olive oil |
1 tablespoon(s) white wine vinegar |
1/4 teaspoon(s) dijon mustard |
8 ounce(s) mixed baby greens |
1/4 teaspoon(s) salt |
1 ripe but firm avocado, peeled and cut into bite-size cubes |
1 ripe but firm mango, peeled and cut into bite-sized cubes |
Directions:
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.
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