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    Home » Recipes » Salads

    Fennel, Mango and Celery Salad

    Published: May 30, 2020 Modified: May 30, 2020 by Karen Kelly This post may contain affiliate links.

    Jump to Recipe Print Recipe Pin Recipe
    fennel and apple salad

    If you are looking for a light, crisp and refreshing salad this Fennel, Mango, and Celery Salad is for you!  It's easy to put together and topped with olive oil vinaigrette.  {gluten free, keto, whole30, paleo, dairy free, vegan}

    mango apple and fennel salad on a brown plate with bowl of pecans on side

    I've been having produce delivered and I love seeing what they send me each week.  It's always a surprise and I enjoy challenging myself to create new recipes out of the produce.

    This week I received fennel and I knew I had to make a light, refreshing salad.  Fennel looks like a cross between an onion and celery and it has a refreshing anise flavor.  It's not overwhelming and it's great to add a crisp, crunchy bite to salads.  It also holds up well and does not get soggy with dressing.  It has a perfect spring-like flavor. 

    large fennel bulb on a brown butcherblock board

    Health Benefits of Fennel

    According to the USDA, fennel contains a fair amount of fiber, potassium, Vitamin A, Vitamin C and calcium.  It's also a natural form of estrogen.  Who knew? It can even help with water retention and digestion because of the high fiber content.

    close up of fennel mango and apple salad with dressing

    Ingredients

    • fennel - I used a mandoline to slice mine but that is not necessary.  Try to get thin slices but watch your fingers!
    • apple - I used a Honeycrisp for the extra sweetness but any apple will do.  Red ones look great in this salad. The lime juice in the dressing helps to keep the apples from browning.
    • mango - This adds so much color and even more sweetness.  
    • celery - Slice your celery thin.  
    • pecans - For extra flavor, toast your pecans first if desired.  Feel free to sub any nuts in here.
    • dressing - Dressing is simply made with extra virgin olive oil, fresh lime juice, salt and pepper.  
    limes, pecans, fennel, mango and celery on a sheet pan

    Tips and Tricks

    1. If you plan to store this salad in the refrigerator for a few days do not add the nuts or dress it.  Add the dressing right before serving. 
    2. You can substitute other nuts if you don't like pecans.  Try macadamia nuts, smoked almonds, or pistachios.  
    3. If you looking for a short cut, use store-bought dressing.  Try a light Italian. 
    4. This is the perfect side dish to Grilled Lemon Thyme Chicken! 
    dressing being poured from above onto the fennel salad with pecans

    Need more light salads?

    • Marinated Tomato Basil Salad 
    • Keto Cucumber Salad 
    • Strawberry and Feta Salad with Pecans
    • Watermelon and Cucumber Salad 

    If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!

    fennel salad on a brown plate with limes on the side

    Fennel, Mango and Celery Salad

    This light and refreshing salad is the perfect side dish to summer grilled dinners.
    5 from 1 vote
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Diet: Gluten Free
    Keyword: fennel salad, kale and apple salad, mango salad
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 262kcal

    Ingredients

    • 1 fennel bulb sliced thin
    • 3 celery stalks sliced thin
    • 2 small apples sliced thin
    • 1 mango sliced thin
    • ¼ cup pecans
    • chopped fennel fronds optional

    Dressing

    • ¼ cup extra virgin olive oil
    • 3 tablespoon fresh squeezed lime juice
    • salt and pepper to taste

    Instructions

    • In a small bowl whisk the dressing ingredients together.
    • Toss all salad ingredients in a medium bowl and add dressing. Toss gently.
    • If you are storing this to serve later do not add nuts or dressing until right before serving.

    Notes

    If you are storying this salad to use later do not add nuts or dressing. This salad will last in the fridge for a day or two.

    Nutrition

    Calories: 262kcal | Carbohydrates: 26g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 35mg | Potassium: 465mg | Fiber: 5g | Sugar: 17g | Vitamin A: 701IU | Vitamin C: 33mg | Calcium: 44mg | Iron: 1mg
    Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

    Adapted from The New York Times.

    About Karen Kelly

    Hi, I'm Karen Kelly a certified health coach, freelance food writer, and blogger. At Seasonal Cravings, you will find wholesome gluten-free recipes and healthy lifestyle tips.

    Reader Interactions

    If you make this recipe, be sure to tag #seasonal_cravings on Instagram.  Please leave a comment below and rate the recipe. Thanks so much!

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    Hello!

    I'm Karen Kelly a food and travel writer, health coach and recipe creator. At Seasonal Cravings you will find quick, healthy recipes and the best travel tips!

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