White Bean, Apple, Celery Salad

White Bean, Apple & Celery Salad

Ingredients

Salad

• 2 cans cannellini beans, drained and rinsed (about 480g drained)
• 200g crisp apple, diced
• 200g celery, finely sliced
• 150g fennel, thinly sliced
• 125g red onion, thinly sliced
• 40g arugula
• 50g walnuts, chopped
• 40g Parmesan, shaved
• 10g fresh parsley, chopped
• 4g fresh tarragon, chopped (dried works too)

Dressing

• 100g 0% Greek yogurt
• Juice & zest of 1 lemon
• 10g apple cider vinegar
• 15g Dijon mustard
• 20g honey
• 10g olive oil
• Salt and black pepper

Directions

1. Whisk together Greek yogurt, lemon juice, apple cider vinegar, Dijon, honey, olive oil, and lemon zest. Season with salt and plenty of black pepper.
2. Add cannellini beans, apple, celery, fennel, red onion, parsley, and tarragon to a large bowl.
3. Pour over the dressing and gently toss until everything is coated.
4. Let sit for 10–15 minutes so the beans absorb some of the dressing.
5. Fold in the arugula.
6. Finish with toasted walnuts and shaved Parmesan.

Nutrition Per Serving, Makes 6:

Calories: 239

Protein: 13g

Carbohydrates: 31g

Fat: 8g

Fiber: 8g