Mango Salad With Fennel And Tangy Curry Dressing Recipe

Name: Mango Salad With Fennel And Tangy Curry Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry Dressing; 1/4 cup Avocado oil or extra virgin olive oil; 3 tablespoons Apple cider vinegar; 2 tablespoons Lime juice, or juice of 2 limes; 1 teaspoon Curry powder; 1 Clove of garlic, grated; 2 tablespoons Maple syrup; 1 teaspoon Salt; Salad; 1 bunch Kale, or other green leafy vegetables; 1 pinch Salt; 1 tablespoon Lime juice or juice of one lime; 1 Apple mango, sliced; 1 Fennel bulb, sliced; 1/2 cup Shredded red cabbage; 1/3 cup Roasted cashew nuts; 1/3 cup Raisins

Servings: persons

Curry Dressing
1/4 cup Avocado oil or extra virgin olive oil
3 tablespoons Apple cider vinegar
2 tablespoons Lime juice, or juice of 2 limes
1 teaspoon Curry powder
1 Clove of garlic, grated
2 tablespoons Maple syrup
1 teaspoon Salt
Salad
1 bunch Kale, or other green leafy vegetables
1 pinch Salt
1 tablespoon Lime juice or juice of one lime
1 Apple mango, sliced
1 Fennel bulb, sliced
1/2 cup Shredded red cabbage
1/3 cup Roasted cashew nuts
1/3 cup Raisins

1
Prepare the dressing by whisking all of the ingredients together in a small mixing bowl. Set aside.
2
Rinse the kale thoroughly. Remove the ribs from the leaves using a knife and chop into bite sizes. In a large mixing bowl, place kale, sprinkle a pinch of salt and lime juice, and massage the leaves.
3
Prepare the remaining ingredients. Peel and slice the mangoes into bite sizes. Slice the fennel bulb and red cabbage using a mandoline or a knife. Add into the mixing bowl.
4
Add in the cashew nuts and raisins. Toss the salad thoroughly until all of the ingredients are distributed.
5
Serve cold with the dressing drizzled over the salad or on the side.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Curry Dressing, 1/4 cup Avocado oil or extra virgin olive oil, 3 tablespoons Apple cider vinegar, 2 tablespoons Lime juice, or juice of 2 limes, and more.

Yes, Mango Salad With Fennel And Tangy Curry Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mango Salad With Fennel And Tangy Curry Dressing

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