Mango and Fennel Salad
SERVES: 2-4
PREP TIME: 15 minutes
INGREDIENTS
1 ripe mango, peeled and thinly sliced or diced
1 medium fennel bulb, trimmed and thinly sliced (use a mandoline for extra thinness)
1 tablespoon fresh lemon or lime juice
2 tablespoons olive oil
1 teaspoon honey (optional)
Salt and freshly ground black pepper, to taste
A handful of fresh mint or parsley, roughly chopped
PREPARATION: Slice the mango and fennel as thinly as you can manage. If you’re using the fennel fronds (the feathery green tops), chop a few of those too for garnish.
DRESSING: In a small bowl, whisk together the lime juice, olive oil, and honey (if using). Add a pinch of salt and a few grinds of pepper, then taste and adjust the seasoning.
TOSSING: In a large bowl, combine the mango and fennel slices. Drizzle the dressing over the top and gently toss to coat everything evenly.
FINISHING: Sprinkle with fresh mint or parsley and, if you’re feeling fancy, a few fennel seeds.
SERVING: Enjoy it right away as a refreshing side dish or light starter.
