Salad of green beans, sliced celery, zucchini and quick pickled red onion
( SERVES 4 )
|1||Red onion, peeled and finely sliced|
|2 Tbsp||Apple cider vinegar|
|1 pinch||White sugar|
|1 pinch||Sea salt|
|300 g||Green beans, trimmed and cut in half, if long|
|3 sticks||Celery, strings removed with a vegetable peeler|
|1 handful||Toasted almonds, left whole or very roughly chopped|
- Place the red onion in a small bowl along with the cider vinegar, sugar and salt. Mix well, cover and set aside.
- Steam the green beans, then place in a large bowl to cool. Thinly slice the celery and add to the green beans. Using a vegetable peeler, cut the zucchini into long, thin ribbons dropping into the bowl with the beans as you go.
- Make the dressing, place the lime juice, honey and oil in a screw top jar and season with salt and freshly ground black pepper to taste. Place on the lid and shake well. Taste and adjust seasoning if needed. Drizzle over the salad ingredients and gently toss to combine.
- Place salad in a shallow serving bowl and top with the pickled red onion and almonds.
See another of Kathy's simple dinner recipes