Salad of Fennel, Mango, and Radish

Here’s a nice side dish that stands out from the ordinary, relying on ingredients that are crisp, tart, and just a little sweet. This pairs especially well with fish and shellfish, as well as with chicken and pork.

Mango fennel radish salad

serves 2

For the salad

1 mango, peeled and diced into cubes

note: guys, if you can find them, get your hands on a Keitt mango, which are green-skinned, firm-fleshed, not too sweet, and just a little floral. They are killer good. If you can’t find one, a Champagne (atualfo) mango is a good substitute.

1 bulb of fresh fennel

4 radishes (French breakfast radishes are nice here)

zest and juice of 1 lime

1 tbs olive oil

Kosher salt

This salad is easy-peasy to make. Peel your mango with a knife, cut the flesh from the seed, and dice it into bite sized pieces. Add it to a mixing bowl. 

Prep your fennel bulb by cutting away the green stem and fronds and peeling off the tough outer layer. Trim off the root and then thinly slice the fresh fennel. Add this to the bowl with the mango.

Wash your radishes and slice them into 1/8″ rounds. Then cut these into half-moons. Add them to the fennel and mango.

In a separate bowl, whisk together the fresh lime juice & zest, the olive oil, and a pinch of Kosher salt. Pour the dressing over the fennel, radish, and mango, toss gently, and serve.


This would be a great counterpoint to fish dishes, and also goes well with chicken and pork. Serve it with Soy Glazed Roast Chicken, with my “Fish and Chips” recipe, or with BBQ ribs.

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