Raw Fennel Diet with Mango

Rinse the fennel bulbs, trim the leafy greens and chop finely. Halve the bulbs and cut into small strips.

Peel the mango, separate the flesh from the core in wedges and cut into cubes. Peel the orange so thickly that the white skin is completely removed. Separate the flesh from the intermediate skins. Place the orange wedges in a large enough bowl with the fennel and the mango.

Mix crème fraîche, citrus juices, salt, yogurt and cayenne pepper to make a smooth vinaigrette. Pour over the salad ingredients, add the finely chopped fennel herb, mix everything together loosely and sprinkle with pumpkin seeds.

Info:

approx. 4 g E

about 5 g F

approx. 15 g K

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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