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.
This 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
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
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.
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