Fennel, zucchini and celery salad
Ingredients (from MarthaStewart.com)
- 6 celery stalk, thinly sliced
- 1 fennel bulb, very thinly sliced (about 3 cups)
- 1 medium zucchini, thinly sliced into half moons
- 2 cups olive/avocado/grapeseed oil
- 1/4 cup white-wine vinegar
- 1 can (15oz) butter beans, drained and rinsed
- Salt and freshly ground pepper to taste
- 1/4 to 1/2 cup almonds, toasted and coarsely chopped
Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour. Stir in almonds and season with more salt and pepper just before serving.