Fennel Mango Salad
This exotic Fennel Mango Salad is refreshingly aromatic and goes great as side dish for all asian courses.
Equipment
- Cutting board and knife
- Food processor (optional)
- Citrus press
- Salad bowl
Ingredients
- 2 bulbs of fennel
- 2 mangoes
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp linseed oil
- ½ tsp agave syrup or other fruit sweetener
- 1 tsp salt
- ¼ tsp real caraway ground
- 1 tsp sumac
- 1 tbsp pomegranate seeds sweet (optional as a topping)
Instructions
- Remove the green fennel and cut into slices.
- Using a food processor, finely grate the 2 bulbs of fennel or cut in fine slices.
- Peel the 2 mangoes and cut into thin slices.
- Mix the mangoes and fennel, mix 2 tbsp lemon juice, 2 tbsp linseed oil, ½ tsp agave syrup, 1 tsp salt, ¼ tsp real caraway and 1 tsp sumac into a dressing, add to the salad and leave to stand for about 20 minutes.
- Optionally stone the pomegranate and garnish the salad with 1 tbsp pomegranate seeds seeds.
Notes
The Fennel Mango Salad tastes great with the Creamy Mung Dal.
Nutrition
Calories: 173kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 644mgPotassium: 677mgFiber: 6gSugar: 20gVitamin A: 1278IUVitamin B1: 0.1mgVitamin B2: 0.1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 0.2mgVitamin C: 55mgVitamin E: 3mgVitamin K: 79µgCalcium: 71mgCopper: 0.2mgFolate: 79µgIron: 1mgManganese: 0.3mgMagnesium: 31mgPhosphorus: 76mgSelenium: 2µgZinc: 0.4mgCholine: 24mgNet Carbohydrates: 21g