Celery & Avocado Salad
Recipe: #21288
October 12, 2015
Categories: Salads, Vegetable Salad, Central/South American, Potluck, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Olives, more
"Recipe source: Saveur (October 2015)"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (206.4 g)
- Calories 268.3
- Total Fat - 25.6 g
- Saturated Fat - 3.7 g
- Cholesterol - 0 mg
- Sodium - 440.9 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 7.3 g
- Sugars - 2.2 g
- Protein - 3.1 g
- Calcium - 60.2 mg
- Iron - 1 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl of ice water soak the celery and radishes for 10 minutes; drain and return vegetables to the bowl and season with salt and pepper. Pour lemon juice over the vegetables and toss to combine. Let vegetables stand for 10 minutes.
Step 2
Add the oil to the vegetables and toss.
Step 3
Cut each avocado half into 4 wedges and then toss with the celery mixture.
Step 4
Transfer to a platter and sprinkle with the olives and celery leaves.
Tips
No special items needed.
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