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Cucumber, Fennel & Roasted Potato Salad With Parsleyed Yogurt

Nutrition per serving    (USDA % daily values)
CAL
251
FAT
33%
CHOL
2%
SOD
7%

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Ingredients for 6 servings

3 medium stalks celery, trimmed and sliced 1/8 inch thick on a sharp diagonal

1 english cucumber, peeled, cut in half lengthwise, seeded, and sliced 1/8 inch thick on the diagonal

Kosher salt and freshly ground black pepper

1 medium bulb fennel (about 1 lb.), trimmed, cut in half, cored, and sliced crosswise 1/8 inch thick

1-1/2 Tbs. chopped fresh flat-leaf parsley

1-1/2 lb. fingerling potatoes

1-1/2 cups plain whole-milk greek yogurt, such as Fage Total

1 small red onion, halved and sliced crosswise 1/8 inch thick

1/4 cup extra-virgin olive oil; more to taste

1/2 lb. haricots verts or slender green beans, trimmed

1 Tbs. fresh lemon juice; more to taste

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