Chilean celery and avocado salad, or ensalada de apio y palta, is crisp chopped celery soaked in cold water, drained, and arranged in a nest with avocado strips bathed in lemon juice, dressed with lemon, sea salt, and olive oil, and topped with chopped walnuts. It takes 20 minutes, needs no cooking, and serves 4.
A very Chilean, very green salad made with two of the country’s best seasonal products.
How to Make Celery and Avocado Salad?
Chopped walnuts are the perfect contrast of flavor and texture. Enjoy it on its own or with main dishes.
Nutritional Information
Each serving of celery and avocado salad contains approximately 180 kcal, 12 g of carbohydrates, 14 g of fat, 2 g of protein, 6 g of fiber, 2 g of sugars, 0 mg of cholesterol, and 120 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Celery and Avocado Salad Recipe
Preparation: 20 minutes
Servings: 4
Ingredients
- 8 celery stalks
- 2 large avocados
- 10 walnuts, chopped
- 1 lemon
- Olive oil
- Sea salt
Instructions
- Clean the celery well, remove any tough strings, cut it into small pieces, and keep it in a bowl of cold water. Peel the avocados, cut them into thin lengthwise strips, and bathe them in lemon juice so they do not darken.
- Drain the celery well and arrange it in a nest on a salad platter, add the avocado, and season with a little lemon, sea salt, and olive oil. Serve right away, sprinkled with the chopped walnuts.
Additional Tips
Salt at the end
Season the avocado with lemon first and salt the celery only at the end, since salt draws out its moisture.
Make it last minute
Prepare it just before serving so the celery stays crisp and the avocado fresh.
Choose firm ripe avocados
Ripe but firm Hass avocados hold their shape in strips.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Walnuts | Sliced almonds or sunflower seeds | ¼ cup | Different crunch |
| Lemon dressing | Yogurt vinaigrette | To taste | Creamier |
| Plain | With red onion | ½ | Sharper |
| Plain | With green apple | 1 | More acidity |
Frequently Asked Questions (FAQs)
1. How do I keep the avocado from browning?
Bathe it in lemon juice right after cutting.
2. Which avocado is best?
Chilean Hass avocado, ripe but firm so the strips keep their shape.
3. Do I need to remove the celery strings?
Only if they are tough. A peeler or sharp knife removes them easily.
4. What else can I add?
Thin red onion, green apple, or almonds or sunflower seeds instead of walnuts.
Did You Know?
Celery is native to the Mediterranean and was already known in ancient Egypt, although its use as a food developed in the Middle Ages.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Avocado Mayonnaise Recipe
- Chilean Stuffed Avocado with King Crab Recipe
- Hearts of Palm Salad Recipe
- Salmon Meatballs Recipe
