• Marne Platt

Crunchy Tangy Fennel-Mango Salad


Today was the first really warm day of the year. Finally, it was warm enough to open all the windows and eat dinner on the balcony without a blanket or extra sweater.


My grocery store is starting to showcase local vegetables, instead of the imported ones that are ripened in trucks and the holds of ships.


That's worth celebrating with a fresh salad! Crunchy, tangy, sweet and unique, this salad brightens up the table and is always a hit. And it takes no time at all to make!


Crunchy Fennel-Mango Salad

One fennel bulb, thinly sliced and chopped

One sweet red, orange or yellow pepper, diced

1/2 cucumber, peel and seeds removed and flesh diced

1 scallion, green and white portions thinly sliced

1 mango, diced

juice of 1 lime

1 Tablespoon each chopped fresh cilantro and flat-leaf parsley


Chop up all the vegetables and the herbs and toss them in a bowl. Top with the lime juice. Serve and enjoy!


The fennel gives it a firm crunch and a sweet-licorice flavor. Cucumber and sweet pepper add more crunch, the scallion adds some bite, and the mango with lime juice is just sublime.


I usually serve it with fish or chicken dishes. It's also a hit a barbeques: it goes with almost anything, travels well, can be made a day in advance (add the mango just before serving if you do that), and won't spoil in the sun. And it's naturally, healthily, deliciously gluten free!



 

If you like this recipe, you must try my Asian-style Slaw at the bottom of this post- also great for BBQs!


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