Citrus Fennel Mango Salad

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This recipe was provided by the  Pritikin wellness center cooking school and it’s a great starter for any dinner party. I made it for myself, and loved the combination of flavors and colors in the salad.  The recipe makes 12 servings, and it did keep well for a couple of days in the refrigerator (I stored the veggies separate from the lettuce).

Serves 12

Salad Ingredients

2 bulbs fennel cut into long thin strips
1 grapefruit, supremed
2 oranges, supremed
3 mangoes, peeled and cut into long thin strips
1/4 bunch cilantro leaves, chopped
1 teaspoon chopped garlic
1 red onion, cut into long thin strips
1 red bell pepper, cut into long thin strips
1 green bell pepper, cut into long thin strips
1 carrot, cut into long thin strips
1 pound lettuce, chopped


1 tablespoon low-sodium stone ground mustard
¼ cup rice wine vinegar
2 tablespoons apple juice concentrate

Combine all fruits and vegetables, except lettuce, in a large bowl.

In a separate bowl, combine all ingredients for dressing.

Mix well.

Add dressing to vegetables, and let stand for 15 minutes.

Serve on a bed of chopped lettuce.

That’s it! Perfect for a hot summer day. Enjoy!

Citrus Fennel Mango Salad Nutrition info

*Nutrition information includes salad only. Dressing calories will vary depending on the brand of mustard you use, but will typically add 10-20 calories to your salad.

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