Salad of green beans, sliced celery, zucchini and quick pickled red onion

Name: Salad of green beans, sliced celery, zucchini and quick pickled red onion
Yield: 4
Ingredients: 1 Red onion, peeled and finely sliced (Main); 2 Tbsp Apple cider vinegar (Main); 1 pinch White sugar; 1 pinch Sea salt; 300 g Green beans, trimmed and cut in half, if long (Main); 3 sticks Celery, strings removed with a vegetable peeler (Main); 2 Zucchini, trimmed (Main); 1 handful Toasted almonds, left whole or very roughly chopped; 1 Tbsp Lime juice; 1 tsp Runny honey; 4 Tbsp Extra virgin olive oil

for 4 people

Kathy Paterson

Food writer and stylist.

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Ingredients

1	Red onion, peeled and finely sliced (Main)
2 Tbsp	Apple cider vinegar (Main)
1 pinch	White sugar
1 pinch	Sea salt
300 g	Green beans, trimmed and cut in half, if long (Main)
3 sticks	Celery, strings removed with a vegetable peeler (Main)
2	Zucchini, trimmed (Main)
1 handful	Toasted almonds, left whole or very roughly chopped

Dressing

1 Tbsp	Lime juice
1 tsp	Runny honey
4 Tbsp	Extra virgin olive oil

Directions

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.