Fennel and Mango Salad
A very refreshing salad for summer months with fresh fennel and mangoes!
Servings: 2 people
Ingredients
- 1 bulb fennel with fronds (green part)
- 3 ripe mangoes preferably ataulfo, kesar, alphonso
- 1 tbsp grated ginger
- 1 small clove grated garlic
- 3 tbsp lemon juice
- 5 tbsp olive oil
- salt to taste
- pinch of black pepper
- handful Pine nuts
Instructions
Pesto - Fennel Fronds
- To Make fennel frond pesto – Take off the fennel fronds from the fennel bulb, add it with the grated ginger and garlic along with lemon juice and process it in a food processor whiling pouring olive oil in it. Process only to make sure that everything gets mixed but you can still see the fronds. If you don’t have a food processor , use mortar and pestle or a whisk. Remove the pesto in a bowl and add salt, black pepper to it and mix it.
Salad - assembly
- Slice fennel bulb thinly removing the root and stem. Remove the skin of the mangoes and slice off the flesh in the same way as fennel.
- In a salad bowl, take the fennel and mangoes slices and dress the salad using the fennel frond pesto. Add more salt if needed.
- Add the pine nuts on top.
- If you are using arugula or any kind of greens, make sure to add them before adding the dressing.
- If you have any fennel fronds left you can also garnish the salad with them.
- You can also make this like a salsa form, just chop fennel/mangoes in slightly smaller size and have it in your tacos, or with chips. The pesto is also great to be used as dressing cantaloupe or honey dew salad. It is really versatile.