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Apio Palta (Celery Avocado Salad)

Apio Palta (Celery Avocado Salad)

A Chilean salad of creamy avocados and crispy celery, dressed with olive oil and fresh lemon juice. This simple salad goes well with any entreé and gives diners a double dose of green with every bite.

medium Haas avocados
celery stacks
Olive Oil
juice of 2 lemons
table salt
Peel and chop avocados into coarse chunks. Place in a non-reactive glass or ceramic bowl.
Squeeze lemons and pour the juice over the avocado, stirring gently so as not to break up avocado.
Rinse and dry celery stalks, removing leaves and blemished areas. Cut celery into 1-inch pieces.
Combine celery and avocados. Drizzle with olive oil and salt to taste. Mix gently and serve.

The base number of servings for this recipe is 4

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