Mango and Fennel Salad

Culinary Tools:

  • 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!

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