Mango and Fennel Salad

Culinary Tools:

• 1-quart Mixing Bowl
• Chef’s Knife

Ingredients:

• 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!