Mango Cashew Salad with Spicy Honey Dressing
A vibrant salad featuring fresh mango, roasted cashews, and mixed greens tossed in a sweet and spicy honey-cayenne dressing with a hint of lemon.
Ingredients
- 16 oz bag Mixed Salad Greens
- 3 Ripe Mangoes — peeled, pitted, and cubed (or pre-sliced fresh mango)
- 3 cups Roasted Cashew Halves
- 1 tablespoon Olive Oil — extra virgin preferred
- 1 cup Honey
- ½ cup Sugar — or Splenda, for a low-calorie version
- 1 tablespoon Cayenne Pepper — 2-3 tablespoons if you prefer more heat
- ¾ cup Lemon Juice
Method
Instructions
- Prepare the Cashews: In a pan over medium heat, warm the olive oil. Add the cashews and lightly brown them, stirring occasionally, for about 2 minutes.
- Make the Dressing: Add cayenne pepper to the pan and stir for another minute, allowing the heat to bring out the flavors. Then (working quickly), add the honey and sugar. The dressing will thicken and may bubble up—be careful! Once it's thickened, turn off the heat and stir in the lemon juice.
- Assemble the Salad: Toss the mixed salad greens and cubed mangoes in a large bowl. Pour the dressing over the salad and toss gently to combine, making sure the greens and mangoes are coated evenly.
- Serve: Serve immediately, or refrigerate for 10-15 minutes to allow the flavors to meld before serving.
Pro Tips
- Cashew Browning: Don't over-brown the cashews - they should be lightly golden and fragrant. They'll continue to cook slightly in the hot dressing.
- Dressing Safety: Be very careful when adding honey and sugar to the hot oil - the mixture will bubble vigorously and can splatter.
- Mango Selection: Choose ripe but firm mangoes that won't turn mushy when tossed with the dressing.
- Heat Level: Start with less cayenne and adjust to taste - you can always add more heat but can't take it away.
Frequently Asked Questions
Can I make the dressing ahead of time?
Yes, but it's best made fresh since it's warm when added to the salad. If making ahead, gently rewarm the dressing before tossing with the salad components.
What if I can't handle spicy food?
Start with just ½ teaspoon of cayenne pepper and taste the dressing. You can always add more, but the sweetness of the honey and mango helps balance the heat.
Can I substitute other nuts for cashews?
Yes! Macadamia nuts, pecans, or toasted almonds would work well. Just toast them lightly in the oil as you would the cashews.
How do I know when the mangoes are perfectly ripe?
Ripe mangoes should give slightly to gentle pressure and have a sweet, fruity aroma at the stem end. Avoid mangoes that are too soft or have dark spots.
Can I add other fruits to this salad?
Absolutely! Diced pineapple, orange segments, or sliced strawberries would complement the tropical theme. Add them along with the mango.