Dish of Avocado Celery Salad
(click to enlarge)

Avocado Celery Salad


Chile   -   Apio con Palta
Makes:
Effort:
Sched:
DoAhead:  		 2 #
**
1 hr+
Prep		 A light, refreshing and unusual salad. Chile is very enthusiastic about Avocados, but this is one of very few recipes where they are not mashed.

1
2
5
1/2
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4
2
1/2
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#
lrg

c
---
T
T
t
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Celery
Avocado
Radishes
Black Olives
-- Dressing
Lemon Juice
Olive Oil ExtV
Salt
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Serve immediately after adding dressing, because the color of the Radishes will run within a few hours, ruining the appearance.

Prep   -   (30 min - 10 min more if you need to pit olives   -   + 2 hours soaking time)
  1. Using a peeler, lightly shave the back side of the CELERY sticks to remove fibers. Tender Inner sticks don't need peeling. Cut into pieces about 1/2 inch long at the wide end increasing to 1 inch at the narrow end. Include some tender leaves in the mix.
  2. Slice RADISHES thin.
  3. Mix Celery and Radishes. Soak in Ice Water for about 2 hours, then drain well.
  4. Pit OLIVES if needed.
  5. Mix all Dressing items in a small jar.
Finish   -   (15 min)
  1. Place Celery mix and Olives in a mixing bowl. Tumble until evenly mixed.
  2. When close to serving time, peel and seed AVOCADOS and cut into bite size pieces. Immediately pile the pieces on top of the Salad.
  3. Shake up Dressing well, pour over Avocados, then tumble gently until evenly distributed. The dressing will prevent the Avocados from discoloring.
  4. Serve cool.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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