2
medium Haas avocados
5
celery stacks
1
tablespoon
Olive Oil
*
juice of 2 lemons
*
table salt
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.
Ingredients
Directions
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.
Write a Review