Fennel, Pecan & Summer Squash Salad

If you’ve ever had Fennel before, you might have noticed it has a mild licorice flavour because it’s related to anise.
It’s loaded with fibre, potassium, magnesium, calcium, and iron, as well as vitamins K, C, A, E, and B6.
Fennel makes a delicious side dish for beef, fish, or chicken dishes. To turn it into a main dish, add cooked grains or tuna. Either way, you'll LOVE this recipe.

(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 of cannellini beans, drained and rinsed
• Sea salt and freshly ground black pepper, to taste
• ½ cup (75 grams) of 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.
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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!