This recipe I made up one morning when I was craving a tuna fish salad and had some half used veggies I needed to use up. The Fennel Bulb and Jicama offer a sweet crunch to the salad. Of course I did not measure how much of each I used so adjust ingredients to YOUR taste.

Dice the following Vegetables and place in a large mixing bowl with Tuna:

1 Cup Peeled Jicama
1 Cup Vidalia onion
5 Red Radishes
2 Stalks Celery
½ Bulb of Fennel
Fennel Feathers can be added as well
1/4 cup packed Parsley or Cilantro
1 Can of Tuna in water. Drain. And broken up with a fork. (King of the Sea is our favorite. It is also 7 oz. rather than 6 oz. Also has minimal mercury.)

Mix with the ACV and Veganaise together then add to veggies.

1 tablespoon of Raw Apple Cider Vinegar
¼ Cup Veganaise (Use the one with a purple lid – made with grapeseed oil)