When the air starts to warm up, it’s time for fresh and, why not, healthy foods! This is the time for a delicious fruit and vegetable salad that is super easy to make. Just a few steps and little time to bring this fantastic salad to the table.

All you need is mango, a fruit with a unique and decisive taste, and fennel. You can dress it as you like or modify it according to your tastes. What matters is maintaining the fresh and light spirit of this recipe I’m about to propose.

Ideal for a lunch at home or on the go, or to end a day with a super light dinner, leaving your body free from any digestive stress otherwise caused by an excessive meal.

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Difficulty: Very easy
Cost: Very cheap
Preparation time: 15 Minutes
Portions: 2 People
Cooking methods: No cooking
Seasonality: Spring, Summer

Ingredients

For the mango and fennel salad

1 mango
1 fennel
1 romaine lettuce
1 drizzle extra virgin olive oil
to taste lemon juice
1/3 cup dried cranberries

Tools

Cutting Board
Knife
Bowl

Steps

Make the mango and fennel salad

To begin, slice the mango, avoiding the central part where the pit lies along the entire length of the fruit. Then cut the 2 slices from the center.
Next, score the flesh with deep cuts first vertically and then horizontally, creating a grid.
At this point, invert the scored slice and press with your fingers from the peel side until all the flesh cubes pop out. Complete by detaching each cube, using a knife if necessary.
To proceed, take the fennel and remove the top. Continue by cutting it in half and then remove the outer layers by hand until you get the cleanest and finest part.
Finish by slicing the fennel to your preferred thickness.
To complete, take a bowl and place a base of chopped and washed lettuce, add the fennel slices on top, and drizzle with olive oil. Add salt if desired.
Finally, add the mango cubes, dried cranberries, and lemon juice!