Summary

Ingredients

• 2 tuber / s fennel
• 1 small avocado (s), ripe
• 1 orange (s)
• 1 teaspoon apricot jam
• 10 g iner root, candied
• 3 tablespoon oil (peanut)
• 1 dash vinegar, more neutral
• 1 teaspoon pepper, from the mill
• 2 teaspoons, leveled salt

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Instructions

1. Wash and clean the fennel. Cut the cabbage and set aside. Quarter the fennel and slice very thinly with the cucumber slicer. Fillet the orange and pour the juice into an extra small bowl. Put the fennel and orange fillets in the salad bowl. Halve and peel the avocado, then cut into bite-sized pieces. Put the core (then the avocado won`t tarnish!) With the avocado pieces in the orange juice and mix well.
2. Cut the ginger very finely. Prepare the vinaigrette from the spices, jam and ginger and mix well. At the end add the oil in small quantities while stirring.
3. Add the sliced avocado to the fennel and the organ fillets and mix with the dressing. Add the orange juice from the marinating of the avocado if you like it a little juicier. Cut the fennel and sprinkle over it.
4. Suitable as a side dish or as a starter.