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This Fennel-Mango Salad is pleasing for your gut. It is packed with a good source of vitamin C, and resistant starch! It is perfect all year round, but it’s especially refreshing during warm months. It pairs great with my grain-free crackers for a light lunch or dinner.
You wonder what it is made of?
- Fennel
- Celery
- Green mango
- Scallions
- Dill
- Splash of homemade Dijon mustard dressing with EVOO.
It can be served on the side or as a main dish as pictured with pastured pork chops and avocado.
Fennel-Mango Salad
Ingredients
- 1 Fennel Root
- 4 celery stems
- 1 bunch of scallions
- 1 green mango
- Dill
For the Dressing:
- 1 cup water
- 1 tsp Dijon mustard
- 2 Tbsp EVOO
- 1/2 lemon juice
- 2 Tbsp Allulose
- Salt & Pepper
Directions
- Wash all veggies first.
- Grate the fennel root, cut the celery, scallions and dice the mango.
- Finely chop the dill.
- Mix all together.
- Make the dressing by adding all the ingredients to the cup of water. Stir.
- Pour the dressing over the salad and mix again.
- You can serve the salad like it is, or for a main course, you can add avocado and some meat or fish.