- 1-quart Mixing Bowl
- Chef’s Knife
- 2 fennel bulbs
- 1 mango, ripe
- ½ cup basil leaves, roughly chopped
- 1 green onion, julienned
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- Salt and pepper to taste
Using the Chef’s Knife skin and de-seed the mango and julienne the flesh. With the same knife, quarter the fennel bulbs; remove the core and stems, then julienne the fennel and green onion. Combine all ingredients in the 1-quart Mixing Bowl. Season with salt and pepper to taste.
Chef’s Note: Serve with a fresh slice of grilled ahi tuna to complete the meal!
2 thoughts on “Mango and Fennel Salad”
are you on linkedin?
I love your http://www.dinner4two.com
Comments are closed.