Sweet & Spicy Mexican Salad


  • 1 Head Red Leaf Lettuce
  • About 200 Grams Panela Cheese (Fresh Mozzarella may be substituted)
  • 3 Manila Mangoes
  • 3 Golden Delicious Apples
  • 1 – 2 Shallots
  • 100 Grams (about 1 Cup) Pecan Halves or Pieces
  • 2 Tablespoons White Sugar
  • 1/2 Teaspoon Sea Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Dry Mustard
  • 1/8 Teaspoon Cayenne Pepper
  • 1 & 1/2 Tablespoons Vegetable Oil


Wash and tear lettuce and place in a large bowl.

Cube panela (or mozzarella) cheese. You should have about 1 cup.

Manila mangoes are buttery and sweet when they’re yellow, but even when green, they can be ripe enough to eat, depending on your preference. When cutting a mango, stand it up vertically on a cutting board and slice it in half (the pit in the middle is quite thin).

Now slice it vertically on the other side of the pit. You’ll have two halves and the middle section containing the pit.

Now slice the mango halves vertically and horizontally without cutting through the skin – essentially cutting the mango into cubes while still attached to the skin.

Using a large spoon, carefully scoop out the cubed mango from the skin.

Remove the peel from the middle section of the mango containing the pit and slice off any remaining fruit, cutting it into cubes. Repeat the process for the other two mangoes.

Preheat oven to 350 degrees Fahrenheit. Meanwhile, halve and quarter apples. Core and cut each quarter into three slices.

Mince the shallots until you have about 3 tablespoons.

When the oven is preheated, spread the pecan pieces on a broiler pan or cookie sheet lined with foil. Lightly toast in the oven about 10 minutes. Meanwhile, combine the sugar, salt, cinnamon, nutmeg, cloves, ginger, dry mustard, and cayenne in a small bowl. Add the oil and stir to combine.

When the pecans are lightly toasted, remove from the oven.

While still hot, toss the pecans in the spice mixture until well coated.

Spread pecans on foil-lined pan again.

Return to oven and toast another 7 to 10 minutes – being careful not to burn the pecans – until coating is dry. Remove from oven.

When ready to serve, toss the lettuce, shallots, cheese, mango, apple, and spiced pecans together. (Or, if serving later, toss all ingredients together except the pecans. Add the pecans and toss right before serving.) Once you toss the pecans with the salad, the spice mixture will also add flavor to the other ingredients, so you won’t need to add a dressing!

Bon appétit!

Recipe Posted by Lindsay

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