You May Also Like

Well+Good - The one supplement you should take every day, according to a neuroscientist

The one supplement you should take every day, according to a neuroscientist

Irish women going #HomeToVote on abortion

Meet the women’s health heroes who are flying home for Ireland’s landmark vote

Health advice from food experts

The biggest piece of advice 3 influential foodies say is most important for health

Sulwhasoo inscape event

Tap these 2 grounding rituals for an instant relaxation boost

Endometriosis sex tips

How to keep your sex life steamy (and pain-free) when you have endometriosis

beet hummus

How to make an immune-boosting beet hummus in less than 10 minutes

Food 52’s Healthiest: Mango Salad with Fennel Frond Pesto


Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
Mango Salad
Photo: James Ransom for Food52.com

Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.

Food52This colorful salad is loaded with nutrients. Mangos are a great source of vitamins A and C, and fennel provides fiber and potassium. Not to mention the immune-boosting ginger and antioxidant-packed garlic.

Mango Salad with Fennel Frond Pesto
Serves 4

1 bulb fennel with fronds
1 tablespoon ginger, grated on a microplane
1 small garlic clove, grated on a microplane
Juice of one lemon (2-3 tablespoons)
6 tablespoons extra virgin olive oil
Kosher salt
2 large or 3 small ripe ataulfo or champagne mangos
Flaky sea salt

1. Shear the feathery fronds from the fennel bulb, leaving the thick stalks behind and chop the fronds roughly (you should have about 2 cups).

2. Combine the chopped fronds, grated ginger, grated garlic, and lemon juice in the bowl of a food processor, and pulse a few times to incorporate.

3. With the food processor running, pour in the six tablespoons of olive oil and process until combined. Scrape the mixture into a medium bowl and season to taste with kosher salt.

4. Trim the root and stalks from the fennel bulb and slice it thinly, cutting from root to stem. Peel the mangos and cut the flesh from the pit and slice into long, thin strips.

5. Add the sliced fennel bulb and mango to the bowl with the pesto and toss gently to combine. Top with a sprinkle of flaky sea salt.

More healthy recipes from Food52.com:

Grilled Shiitake and Edamame Salad
Penne with Sweet Summer Vegetables, Pine Nuts, and Herbs

Loading More Posts...

You May Also Like

Walmart has an affordable wellness section

Walmart is secretly the foolproof place to buy your self-care staples for under $15

Health advice from food experts

The biggest piece of advice 3 influential foodies say is most important for health

Well+Good - The one supplement you should take every day, according to a neuroscientist

The one supplement you should take every day, according to a neuroscientist

Well+Good - 6 rules for living your best (and healthiest) life, according to Emma Watson

6 rules for living your best (and healthiest) life, according to Emma Watson

Endometriosis sex tips

How to keep your sex life steamy (and pain-free) when you have endometriosis

Energy vampires and how to keep them away

How to deal if someone in your life is an “energy vampire”