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Butter Bean Celery Pepita Salad w/ Winter Citrus

Prep Time15 mins
Total Time15 mins


  • Juice from 1 lemon
  • 1/4 cup olive oil
  • Salt
  • Freshly ground pepper
  • 5 to 6 ribs of celery sliced horizontally
  • 1 15-ounce can butter beans, drained and rinsed and then drained again
  • Handful of Italian parsley roughly chopped
  • 1/4 cup pepitas
  • 1/4 grapefruit segmented
  • 1 blood orange segmented
  • 1/2 avocado diced


  • In a small bowl, whisk together the juice from 1 lemon, olive oil, a few generous pinches of salt and pepper.
  • To a serving bowl, add the celery, butter beans, Italian parsley and pepiitas; pour the dressing on top and lightly toss until the dressing is distributed throughout. Give it a taste and adjust the salt (I added an additional 1/2 teaspoon). Lastly lightly fold in the grapefruit, blood orange segments and diced avocado and serve.


Serving: 4g