Dec 062016
 

 

 

For me, this salad is refreshing and warming at the same time. Mango reminds me of a turquoise sea, and the fennel licorice taste awakens the warmth of exotic spices.

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The salad has a whole palette of flavors and textures – it is fresh and juicy, creamy and crunchy, sweet and sour with almost unnoticeable touch of heat. And it is light and healthy.

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A vibrant taste of this salad goes well with roast beef, lamb, chicken, turkey, or fish. It greatly compliments roasted or grilled pork. There is something delightfully intriguing in a pork-and-fennel combination. Must try!

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Preparation

In a blender or food processor blend cilantro, lime juice, honey, red pepper flakes or cayenne pepper, black pepper, and salt until creamy. If using, stir in the zest.

In a large salad bowl or platter, arrange the spring salad greens or arugula. Top it with the fennel and mango. Drizzle with the cilantro dressing. Garnish with the fennel fronds.

fennel and apple salad (1)fennel and apple salad (2)

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Note:

A ‘mandoline’ type slicer is the best for slicing a fennel bulb.

The number of mangoes depends on their size and the size of the seeds.

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Print Recipe
Fennel-Mango Salad with Cilantro Dressing
Author: Nina Phomina
Instructions
  1. In a blender or food processor blend cilantro, lime juice, honey, red pepper flakes or cayenne pepper, black pepper, and salt until creamy. If using, stir in the zest.
  2. In a large salad bowl or platter, arrange the spring salad greens or arugula. Top it with the fennel and mango. Drizzle with the cilantro dressing. Garnish with the fennel fronds.
Recipe Notes

A ‘mandoline’ type slicer is the best for slicing a fennel bulb.

The number of mangoes depends on their size and the size of the seeds.

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Cook with pleasure and enjoy the world!

 

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