I'm not really sure how this dish came to me, other than 1) mangoes were $1 and avocados were $1.50 at the market the other day; 2) I've desperately been wanting to try a salad with fennel in it; 3)I had the most amazing breakfast salad with red quinoa in Scottsdale last week and 4) I love a red onion in fresh summer salad. It was sooooo good that it didn't all make it to dinner and once again my husband said "This is really good honey, why didn't you make more?" I never have the heart to tell him that there was more...I just ate it 2 hours ago.
1 ripe mango, cut into bite size chunks
1 ripe avocado, chopped
1/4 cup red onion, diced
1/4 cup chopped fresh fennel bulb
1 cup cooked quinoa, cooled to room temperature (Boil 1/2 cup quinoa with 3/4 cup plus 2 tablespoons water covered for 15 minutes)
1 /3 cup toasted sliced almonds (or toasted almond slivers, or coarsely chopped toasted almonds…you get the idea)
1 tablespoon chopped fennel fronds, for garnish
2 tablespoons grapeseed oil (olive oil will do)
1 tablespoon champagne vinegar (red or white wine vinegar will do)
1 teaspoon honey
salt & pepper, to taste
Chop mango, avocado and red onion and place in a large bowl.
To chop fennel: Cut tops off of fennel, as well as bottom side of bulb. Remove tough inner portion (see below) and slice thinly.
Gently remove and chop feathery fronds (the part that looks like dill) to garnish salad, if desired.
Cook quinoa according to package directions, or boil for 15 minutes covered over low heat. Fluff with fork and allow to cool to room temperature.
In a small bowl whisk together vinaigrette ingredients. Add quinoa, fennel, almonds and fennel fronds to bowl with avocado and mango and toss with vinaigrette. Try not to eat the whole bowl before you get to the party!