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.