Ingredients:
1 tin tuna chunks in oil or water
1/2 fresh fennel bulb, sliced
1/2 pack lamb leaves
1/2 pink grapefruit
1/4 cup feta cheese cubes
1/4 cup black olives, cut in halves
3 tbsp balsamic vinaigrette
2 tbsp olive oil
2 tbsp lemon juice
salt&pepper
*
Another tip for a salad, this time with often unfairly neglected fennel. Adding this highly aromatic plant makes any salad a new experience. Slice the fennel bulb omitting the top green stalks and drizzle over with lemon juice. Skin the grapefruit and cut in pieces. Mix with rest of the ingredients and season with salt, pepper, balsamic vinaigrette and olive oil. If you prefer a sweeter taste, you can also drizzle with agave syrup or a bit of honey. Serve with bread or crackers.
Bon Appetit!
1 tin tuna chunks in oil or water
1/2 fresh fennel bulb, sliced
1/2 pack lamb leaves
1/2 pink grapefruit
1/4 cup feta cheese cubes
1/4 cup black olives, cut in halves
3 tbsp balsamic vinaigrette
2 tbsp olive oil
2 tbsp lemon juice
salt&pepper
*
Another tip for a salad, this time with often unfairly neglected fennel. Adding this highly aromatic plant makes any salad a new experience. Slice the fennel bulb omitting the top green stalks and drizzle over with lemon juice. Skin the grapefruit and cut in pieces. Mix with rest of the ingredients and season with salt, pepper, balsamic vinaigrette and olive oil. If you prefer a sweeter taste, you can also drizzle with agave syrup or a bit of honey. Serve with bread or crackers.
Bon Appetit!
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