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Fennel-Mango Salad with Cilantro Dressing

Fennel-Mango Salad with Cilantro Dressing
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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.

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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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Fennel-Mango Salad with Cilantro Dressing

Author: Nina Phomina
Course Salads, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Nina Phomina

Ingredients

  • 1 fennel bulb, thinly sliced
  • 1-2 mangos, ripe but firm, peeled and sliced (see Note)
  • 4 cups spring salad mix or baby arugula
  • 1 cup chopped fresh cilantro
  • juice of ½ lime
  • zest of ½ lime (optional)
  • 1 tbsp honey
  • 4-6 tbsp extra virgin olive oil
  • pinch of cayenne pepper or red pepper flakes (optional)
  • salt
  • ground black pepper

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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