Fennel salad with white beans, tuna, avocado and oranges

Ingredients for 4 servings:

• 2 bulbs of fennel
• 2 oranges
• 1 avocado(s), ripe
• 1 jar beans, white
• 1 can tuna, in its own juice
• 2 onions, red
• 4 tomatoes
• 1 tbsp Dijon mustard
• 1 tbsp, levelled honey
• 4 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Remove the fennel greens from the bulbs and set aside. Wash the bulbs, remove the stalks, halve them, and grate them into fine strips using a fine mandoline. Squeeze one orange and squeeze the juice over the fennel, letting it stand for a while. Peel and fillet the second orange. Peel a ripe avocado, cut it into pieces, and drizzle with a little of the juice to prevent it from turning brown. Strain the white beans and wash them. Remove the canned tuna and break it up a little with a fork, adding the juice to the dressing, if desired. Slice the red onions and quarter the tomatoes. Mix together the mustard, honey, and olive oil, and season with salt and pepper. Arrange all the ingredients on a plate and pour the dressing over the top.