Thai Mango Salad with Avocado, Fennel and Chili Lime Vinaigrette

 

Photos by Trinity Nutrition

I get cravings for Thai food in the summertime. 

It's not the fragrant curry nor the soothing coconut milk.  It's not even the sweet basil.  Nope.  For me, It's all about (ok, mostly about) the spicy mango salad. 

I love the combination of sweet and savoury flavours, the contrast between the soft and crunchy textures and the chili lime vinaigrette that transports me to a happy place.

The following version of this summer salad incorporates avocado and fennel bulb; a couple of personal favourites. 

I hope you enjoy (but be careful, you might get hooked!):

For the Salad:

1 Fennel bulb (anise), washed and sliced (see pics below)

1 ripe mango, peeled and sliced

1 cup shredded carrots

1 red bell pepper, washed and sliced thin

1/2 cut purple onion, peeled and sliced thin
1/3 cup fresh cilantro, washed and chopped

1/2 cup peanuts

For the Vinaigrette:

2 Tbsp olive oil

1 tsp lime zest

Juice of 1 lime (3 Tbsp lime juice)

1 Tbsp fish sauce

1 tsp 'Spicy Thai Chili' (I use Thai Kitchen)

1 tsp brown sugar

Cracked pepper to taste

Assemble salad ingredients and place them in a serving bowl or on individual serving plates. 

Place vinaigrette ingredients in a small container with a fitted lid.  Shake vigorously before incorporating into salad.  Should be enough for 4.

Some information about Fennel:

In addition to its delicious light licorice flavour, fennel is also full of nutrients.  A good source of folate, potassium, fibre and vitamin C, fennel is also a rich source of antioxidants.

When choosing fresh fennel, look for ones that have clean, firm, solid bulbs. Bulbs should be a pale green colour, while the stalks and leaves should be a brighter green.

To slice fennel, cut stalks along bulb line.

Remove leaves from stalks and slice into smaller pieces






Wash slices thoroughly before incorporating into salad.