Chile Recipe: Celery and Avocado Salad

By on December 8, 2013

Celery and Avocado Salad

This recipe from Chile is a fast meal to prepare anytime. It’ll take a few moments if you have the ingredients on hand.

Serves: 6


Arrange on platter, drizzle with ramaining sauce, and garnish with cherries and pineapple rings.
3 ripe avocados, peeled, pitted and cut into 1/2-inch cubes
3 cups celery, diced 1/4-inch thick
2 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 pinch of sugar
1/4 cup chopped walnuts or pomegranate seeds for garnish


1 In medium-size bowl mix avocados and celery
2 In separate bowl beat oil, lemon juice, mustard, salt, pepper, and sugar until mixture thickens.
3 Toss dressing with avocado mexture until evenly coated.
4 Garnish with walnuts or pomegranate seeds and serve immediately

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