Ingredients
- 1 large fennel bulb, thinly sliced
- 1 Florida mango, julienned or diced
- 2 oranges, segmented (or 1 cup orange segments)
- 2 cups arugula or mixed greens
- 1/4 small red onion, very thinly sliced
- 2 tbsp toasted almonds or pistachios (optional)
-
2 tbsp fresh mint, chopped
Honey Lime Dressing:
- 3 tbsp olive oil
- 1 1/2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
-
1/4 tsp black pepper
Instructions
In a large bowl, combine the thinly sliced fennel, mango, orange segments, arugula, red onion, and mint. In a small jar or bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and black pepper until smooth and slightly emulsified. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Top with toasted almonds or pistachios for crunch. Let the salad sit for 5–10 minutes before serving so the fennel slightly softens and the flavors blend.
Florida tip: Fennel adds a light anise-like crunch that pairs really well with sweet Florida mangoes and citrus—perfect for hot weather when you want something fresh but still flavorful.