Recipe 35: Fennel, Pecan & Summer Squash

🥗This refreshing salad features this week’s food of the week: fennel! 

It makes a delicious side dish for beef, fish, or chicken dishes. To turn it into a main dish, add cooked grains or tuna.

✅TIP: Don’t skip the “setting” time before serving, it really boosts the flavor.

⭐️Fennel, Pecan & Summer Squash Salad ⭐️

(makes 6 servings)

• ⅓ cup (80 ml) extra virgin olive oil
• ¼ cup (60 ml) apple cider vinegar
• 6 small celery stalks, very thinly sliced 
• 1 fennel bulb, very thinly sliced 
• 1 small summer squash, cut in half lengthwise and then sliced crosswise
• 1 15-oz (425 grams) can cannellini beans, drained and rinsed
• Sea salt and freshly ground black pepper, to taste
• ½ cup (75 grams) toasted pecans, chopped

Whisk together the oil and vinegar in a bowl, and add the celery, fennel, summer squash, and beans, tossing well. Season with salt and pepper.

Place in the refrigerator for at least an hour to chill. Stir in the pecans and additional salt and pepper (if needed) before serving. Enjoy!

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