Fennel-Orange Salad
20 min
Veggie
35338
For 2 Portions
30 g
almonds, sliced
30 g
tahini
10 g
dill, fresh
3
orange
1
fennel
1
green onion
2 tbsp
olive oil
2 tsp
agave syrup
2 tsp
whole grain mustard
1 tbsp
linseed oil
salt
pepper
1. All set?
2. Wash, halve, and finely slice fennel (or cut with a mandoline).
3. Fillet 1/2 of the orange. To do so, cut off top and bottom. Remove peel in strips from top to bottom with a knife. Remove pith and slice. Then juice the remaining orange.