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Fennel Arugula Salad

Prep Time1 hour
Total Time1 hour

Ingredients

Mango Ginger Vinaigrette

  • 1 cup mango diced
  • 1/4 cup extra virgin olive oil
  • 1 tsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tbsp lemon juice

Fennel Arugula Salad

  • 1 fennel bulb sliced very thin
  • 1/4 cup shallots sliced very thin
  • 1 packed cup arugula
  • 2 tbsp pumpkin seeds
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil

Instructions

Mango Ginger Vinaigrette

  • Place mango, extra virgin olive oil, ginger, vinegar and lemon juice in a blender and blend until smooth.
  • Strain vinaigrette to remove any small mango lumps then place in a sealable jar or bottle and place in the fridge.

    Fennel Arugula Salad

    • Place fennel, arugula, shallots and pumpkin seeds in a large bowl and then add olive oil and lemon juice then toss to combine.
    • To serve, drag a spoonful of Mango Ginger Vinaigrette across a plate then place a mound of the salad at the end.

    Notes

    You'll need a mandolin to slice the fennel and shallots. Alternatively, a Y peeler will do the trick.