Mango and Avocado Salad with Spiced Candied Pecans

Serves: 6

Prep time: 15 minutes

Cook Time: 5 minutes

Ingredients:

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 avocado, peeled and cut into bite-size cubes

1 ripe but firm mango, peeled and cut into bite-size cubes

Sea salt

Directions:

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, 3-5 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.

Credit: Rachelraymag.com