Shaved Fennel Zucchini and Celery Salad
Ingredients
- 6 small celery stalks, very thinly sliced (about 1 ½ cups)
- 1 bulb fennel, very thinly sliced (about 3 cups)
- 1 small zucchini, halved lengthwise, then thinly sliced crosswise (about 1 ½ cups)
- ½ cup extra-virgin olive oil
- ¼ cup white-wine vinegar
- 1 can (15.5 ounces) butter beans, drained and rinsed
- Coarse salt and freshly ground pepper
- ½ cup almonds, toasted and coarsely chopped
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