Mango-cucumber salad with candied pistachios
Makes 8 servings
This visually appealing salad has a just-right combination of sweet and hot, crunchy and smooth. Prepare the nuts in advance, and it’s also best to allow time for the flavors in the salad to blend.
For the candied pistachios
2 tablespoons sugar
2 tablespoons corn syrup
1 cup shelled, lightly salted pistachios
For the dressing
¼ cup mango chutney
¼ cup olive oil
¼ cup fresh lime juice
½ teaspoon salt
½ teaspoon cayenne pepper
For the salad
2 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
2 mangos, cut into 1-inch cubes
8 cups mixed salad greens
To make the nuts, preheat the oven to 275°F. Lightly grease a small rimmed baking sheet. Combine the sugar and corn syrup in a small nonstick saucepan. Stir over medium heat for 1 to 2 minutes, or until the sugar is dissolved. Add the pistachios and stir until coated. Spread the nuts on the baking sheet. Bake for 20 to 25 minutes or until golden brown. Break the nuts apart when cool.
To make the dressing, whisk together all the ingredients in a medium bowl.
Stir in the cucumber and mango. Refrigerate in a covered container for at least 30 minutes or for up to 8 hours.
Arrange the salad greens on a serving platter. Spoon the cucumber-mango mixture with the liquid over the greens. Top with the candied pistachios.