Cool, sweet mango is a good counterpart to the bold flavor of watercress; sweet and spicy pecans add a nice crunch. You can substitute cashews if you'd like, or add baby spinach for half of the arugula to soften the flavor.

Serves 4

• 1 tablespoon coconut oil
• 1/4 teaspoon ground cumin
• Dash cayenne
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 cup pecans
• 1 medium lime
• 2 tablespoons honey
• 1/4 cup coconut milk
• 1 bunch watercress, trimmed
• 3 cups arugula
• 1 large mango, peeled and cubed
• 1 medium papaya, seeded, peeled and cubed
• 1/2 pound jicama, peeled and cubed

1. Melt coconut oil in a small skillet over low heat. Add cumin, cayenne, salt and pepper, and stir to mix. Add pecans and toss to coat. Cook for 3 to 5 minutes, stirring frequently, until lightly browned. Transfer to a plate and let cool.
2. While pecans are roasting, make dressing: squeeze lime into a small bowl, removing seeds. Whisk in honey. Whisk in coconut milk, season with salt, and set aside.
3. Combine watercress, arugula, mango, papaya and jicama in a medium bowl; drizzle with just enough dressing to lightly coat, and toss to mix. Divide salad among four individual plates.
4. To serve, scatter pecans over each salad and serve immediately, with additional dressing on the side, if desired.