This Celery and avocado salad is on the list of my favorite types of salad, because of its freshness and being so light. It is also very popular in Chile, the classic mixture of celery and avocado with a lot of lemon juice, a delight and containing many nutrients as well.
The way to cut the celery can be diverse, as you can make the type of cut that can be seen in the photos, and you could also do the classic lengthwise cut. It is important to peel the celery well, and for this you can help yourself with a potato peeler, or a good knife.
As for the olives, you can use green or black, both will give a special touch to this salad.
For those who don’t like parsley, you can replace it with cilantro, such green touch that is so tasty in salads.
Ideally, don’t let a whole lot of time to pass by once the salad is made, let it sit just for a moment, so that the dressing and the ingredients themselves join in flavors.Print
The amounts can vary depending on the number of people, the base, and what salad must have the most is celery, then avocado, and then the rest of the ingredients.
- Several stalks of clean and chopped celery
- 1 avocado
- 5 radishes, sliced
- 10 olives
- 1 teaspoon of parsley or cilantro
- 1 teaspoon of olive oil
- salt to taste
- lemon juice to taste
- Combine the ingredients in a bowl: celery, avocado, radishes, cut olives, and chopped parsley.
- Separately, mix the lemon juice, salt and olive oil. Add this dressing to the salad.
- Stir well and let the flavors permeate.
- Category: Salads
- Cuisine: Chilean cuisine
Keywords: Salad, celery, avocado, radishes
If you want a fresh salad, this is an excellent companion, full of good nutrients. Personally, it brings back many good memories of my childhood, maybe I didn’t do it exactly as my mother used to prepare it, but I made some variations, and you can do it with the ingredients you may have at home.