Summary

Ingredients

• 2 tuber / s fennel
• 2 orange (s)
• 1 avocado (s), ripe
• 1 jar white beans
• 1 can tuna, in its own juice
• 2 onion (s), red
• 4 tomato (s)
• 1 tablespoon Dijon mustard
• 1 tablespoon, leveled honey
• 4 tablespoon olive oil
• salt and pepper

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Instructions

1. Remove the fennel greens from the tubers and set aside. Wash the tubers, remove the stalk, cut in half and grate into fine strips with a fine vegetable slicer. Squeeze an orange and pour the juice over the fennel, let it steep a little. Peel and fillet the second orange. Peel a ripe avocado, cut into pieces and drizzle with some juice so that it does not turn brown. Strain and wash the white beans. Take the tuna out of the can and cut a little with a fork, add the juice and cook it. Add to the dressing to taste. Cut the red onions into strips and quarter the tomatoes. Mix the mustard, honey and olive oil together and season with salt and pepper. Then arrange all the ingredients on the plate and pour the dressing over them.