4 ribs celery, trimmed and sliced 1/4-inch thick (with celery leaves reserved for garnish, optional)
1 medium fennel bulb, trimmed and sliced 1/4-inch thick (with chopped fennel fronds reserved for garnish, optional)
1 large red bell pepper, seeded and sliced 1/4-inch thick
How to Make It
Combine lemon juice and salt in a small bowl. Whisk in oil.
Place all vegetables in a large bowl. Pour dressing over, season with pepper and toss. Taste and adjust seasoning. Serve or cover and refrigerate for up to 3 hours. Before serving, toss and sprinkle with celery leaves and fennel fronds, if desired.
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