Shaved Fennel, Zucchini and Celery Salad

By Jan

Ingredients

• 6 small celery stalks, very thinly sliced (about 1 1/2 cups)
• 1 bulb fennel, very thinly sliced (about 3 cups)
• 1 small zucchini, halved lengthwise, then thinly sliced crosswise (about 1 1/2 cups)
• 1/2 cup extra-virgin olive oil
• 1/4 cup white-wine vinegar
• 1 can (15.5 ounces) butter beans, drained and rinsed
• Coarse salt and freshly ground pepper
• 1/2 cup almonds, toasted and coarsely chopped

Preparation

Step 1

1. Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour.

2. Stir in almonds and season with more salt and pepper just before serving.