A blend of textures – the crunch of the celery, the softness of the ripe avocado, the slight firmness of the cannellini beans. The vegetables are sprinkled with finely chopped parsley then tossed in the dressing. If possible, make the dressing in an old jar with a lid as this is the best way to emulsify the dressing.
3 medium length sticks of celery – halved and thinly sliced
1 ripe avocado – cut into cubes
1 can of cannellini beans
1 tbsp. chopped parsley
Place all ingredients in a mixing bowl, pour over 2 tbsp. of the dressing (or more). Toss well and serve
1 tsp. Dijon mustard
Juice of 1/2 a lemon
3 tbsp. olive oil
2 tbsp. finely grated Parmesan cheese
Whisk together the mustard and lemon juice in a jar until smooth. Add the oil and whisk again before adding the cheese. Whisk again. Shake the jar vigorously, if using a jar. Spoon over salad and toss well.