Summer barbecues are the perfect environment to enjoy quality time with friends and family over delectable dishes! But if you’re trying to lose weight or even maintain, one afternoon spent at a barbecue can wreak havoc on your waistline. To avoid overeating at summer barbecues, stick to your go-to healthier options like a freshly prepared salad.
Today’s guest post recipe is courtesy of Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa. This recipe will make approximately 8 servings.
Citrus Fennel Mango Salad Recipe
2 Bulbs fennel julienne
1 Grapefruit (supreme)
2 Oranges (Supreme)
3 Mangoes (peeled & julienne)
¼ Bu Cilantro chopped
1 t chopped garlic
1 Red onion julienne
1 Red pepper julienne
1 Green pepper julienne
1 carrot julienne
1 lb. Lettuce (chopped)
Dressing:
1 T Low sodium stone ground mustard
¼ C Rice wine vinegar
2 T Apple juice concentrate
Combine all Vegetables in a bowl. In a separate bowl combine all ingredients for dressing and mix well. Add dressing to vegetables and let stand for 15 minutes. Serve on a bed of chopped lettuce.
I’ve never tried fennel, but I love all of the citrus in this. Shrimp would be great!
I think that the Mango makes this salad just perfect. I thank you for sharing the awesome recipe. I am trying this for lunch tomorrow.
I think I would take this apart, separate the fruit from the veggies & eat them separately, lol. I just cannot put fruit in a green salad. I don’t know why. Just a personal quirk.
I love the simple dressing to add sour and salty to the sweetness of the salad, though I often just drizzle some yogurt on top for myself. I always have those tiny juice boxes of apple juice on hand, so will sub that for apple concentrate in a pinch.
Carol! That is beautiful. I love Fennel & Arugula (you don’t have it on your ingredient list, but it’s in the picture) Something magical happens with those two when you add citrus.