Avocado, Mango & Fennel Salad

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By Miyoko Ohtake / Published by Dwell
Nearly all high-end kitchen appliance manufacturers invite celebrity chefs to their showrooms to make epicurean magic on their respective products. Bosch takes another interesting approach: having a regular you-and-me (named Amy) shop at the weekend farmers' markets, cook dishes with the ingredients using Bosch appliances, and share her recipes on the company's microsite Amy's Kitchen Table.

Recently, inspired by one-dollar mangos and dollar-fifty avocados, she created a fresh, delicious-looking Avocado, Mango, and Fennel Salad. "I'd been desperately wanting to try a salad with fennel in it since having the most amazing breakfast salad with red quinoa in Scottsdale," she wrote on the blog. Here, she share her recipe with us. Enjoy!

Avocado, Mango & Fennel Salad - Photo 1 of 2 - Chopped vegetables for Avocado, Mango, and Fennel Salad. Photo courtesy amyskitchentable.com.

Chopped vegetables for Avocado, Mango, and Fennel Salad. Photo courtesy amyskitchentable.com.

Avocado, Mango, and Fennel Salad
Avocado, Mango & Fennel Salad - Photo 2 of 2 - Mmm... the final results, ready for enjoying. Photo courtesy amyskitchentable.com.

Mmm... the final results, ready for enjoying. Photo courtesy amyskitchentable.com.

Ingredients:
1 ripe mango, cut into bite-size chunks
1 ripe avocado, chopped
1/4 cup red onion, diced
1/4 cup fresh fennel bulb, chopped
1 tablespoon fennel fronds, chopped
1/2 cup uncooked quinoa
1/3 cup toasted sliced almonds
2 tablespoons grapeseed oil (olive oil will also work)
1 tablespoon champagne vinegar (red or white wine vinegar will also work)
1 teaspoon honey
Salt and pepper, to taste

Method:
(1) Chop mango, avocado, and red onion and place in large bowl.
(2) Chop fennel by slicing off tops and bottom sides of bulb, setting the tops aside. Remove tough inner portion and thinly slice the remaining bulb. Gently remove feathery fronds from tops and set aside.
(3) Cook quinoa according to package directions, or boil 1/2 cup quinoa with 3/4 cup plus 2 tablespoons water for 15 minutes, covered over low heat. Fluff with fork and allow to cool to room temperature.
(4) In a small bowl, whisk together oil, vinegar, honey, salt, and pepper to make vinaigrette.
(5) Add fennel, fennel fronds, quinoa, and almonds to the large bowl with mango, avocado, and red onion. Add vinaigrette and toss.
(6) Garnish with additional fennel fronds and serve.

If you're bringing this to a potluck, Amy has one last bit of advice: "Try not to eat the whole bowl before you get to the party!" Check out more of Amy's recipes at amyskitchentable.com and the latest from Bosch, like its new 39-decibel energy-efficient 800 Plus dishwasher and induction cooktops, at bosch-home.com/us.