Fennel salad with avocado and ginger vinaigrette

Ingredients for 4 servings:

• 2 bulbs of fennel
• 1 small avocado(s), ripe
• 1 orange(s)
• 1 tsp apricot jam
• 10 g ginger root, candied
• 3 tbsp oil (peanut)
• 1 dashes vinegar, neutral
• 1 tsp pepper, from the mill
• 2 tsp, leveled salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the fennel. Trim the leaves and set aside. Quarter the fennel and slice very thinly using a cucumber slicer. Fillet the orange and squeeze the juice into a small bowl. Add the fennel and orange segments to the salad bowl. Halve and peel the avocado, then cut into bite-sized pieces. Add the pit (so the avocado doesn’t tarnish!) and the avocado pieces to the orange juice and mix well. Finely chop the ginger. Make the vinaigrette with the spices, jam, and ginger and mix well. Finally, add the oil a little at a time, stirring continuously. Add the sliced ​​avocado to the fennel and the orange fillets and toss to combine with the dressing. Add the orange juice from the marinated avocado as needed if you like it a little juicier. Chop the fennel leaves and sprinkle over the salad. Suitable as a side dish or as an appetizer.