Iceberg Spring Salad

Iceberg lettuce is an extremely underrated leaf. While it may not pack the nutrients of its greener counterparts, it is still good for you and is a fresh change from more popular lettuce leaves. You can substitute the iceberg for romaine, Boston/bibb lettuce, or really whichever green you prefer. 

Iceberg Spring Salad

Prep Time 10 minutes mins

Total Time 10 minutes mins

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Servings

4 Servings

1x2x3x

Ingredients

• 1 head iceberg lettuce 
• 2 mangoes 
• Sweet & spicy pecans 
• 2 ripe avocados 
• 1 large shallot or ½ red onion 
• ⅓ cup sugar 
• ¼ cup water 
• ⅓ cup lemon juice 
• 1 cup pecans 
• ⅓ cup sugar 
• Pinch of salt 
• 1½ cups pecans 
• ½ cup sugar 
• Pinch of salt 
• Pinch of chili flakes 

Instructions

• Salad
• Check lettuce and coarsely chop.
• Cube mangoes and prepare nuts (recipe follows).
• Blend avocado, shallot, sugar, water, lemon juice, and salt.
• Combine lettuce, mangoes, and nuts.
• Drizzle avocado dressing over the salad, and serve. 
• Pecans
• Place pecans, sugar, salt, and chili flakes in a nonstick pan on medium heat.
• Cook for about ten-fifteen minutes to allow sugar to melt and coat the pecans.
• Cool on parchment paper-lined baking sheet.
• Once cooled, store in covered container.