Ingredients
Units
- 1 small celery bunch
- 2 medium radishes
- 2 small avocados or 1 large
- 2 lemons or white wine vinegar
- 2 tablespoons vegetable oil
- 1/2 cup black olives or toasted walnuts, optional
- salt
Instructions
- Wash and trim the celery stalks. Remove any tough or fibrous strings. Cut into sticks about 1″ long. Leave some leaves and some smaller cubes, and some longer ones.
- Slice the radishes into thin slices.
- Place the celery and radishes in a large bowl, cover with fresh water, and add ice. Rest for 2 hours.
- Cut the avocados into cubes of 1/2″ or so.
- Drain the celery and radishes and return to the bowl; add the avocado.
- Season with the lemon juice; start with the juice of one lemon, oil, and salt.
- Mix well and adjust the seasoning. Add the nuts or olives when serving.
- Prep Time: 45 minutes
- Category: Salad
- Method: Raw
- Cuisine: Chilean