Celery And Avocado Salad Recipes

CELERY AND AVOCADO SALAD

Celery and avocado salad image

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.

Provided by Carolina Rojas

Categories Salads

Time 10m

Yield 4

Number Of Ingredients 8

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

Steps:

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.

CELERY AND AVOCADO SALAD

Celery and Avocado Salad image

Make and share this Celery and Avocado Salad recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons light mayonnaise
1 teaspoon brown mustard
1 tablespoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped celery
1 cup chopped sweet onion
1 cup diced red bell pepper (or green bell pepper)
2 ripe Hass avocadoes, peeled, pitted and chopped into 1/2 pieces

Steps:

In a large bowl, combine oil, mayonnaise, mustard, lemon juice, sugar, salt and pepper.
Add remaining ingredients and gently toss to coat well.

Nutrition Facts : Calories 265, Fat 22.8, SaturatedFat 3.2, Cholesterol 2.6, Sodium 254.6, Carbohydrate 16.6, Fiber 8.1, Sugar 5.1, Protein 2.9

CELERY, AVOCADO, AND BELL PEPPER SALAD WITH BLACK OLIVES

Celery, Avocado, and Bell Pepper Salad with Black Olives image

Provided by Marcella Hazan

Categories Olive Pepper Vegetable Appetizer Side No-Cook Quick & Easy Avocado Celery Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield For 4 persons

Number Of Ingredients 8

Ingredients

2 or 3 medium celery stalks
1 small or 1/2 large ripe avocado
1/2 red bell pepper
1/3 cup black olives, pitted and cut in two pieces
Fine sea salt
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
Black pepper ground fresh from the mill

Steps:

1. Wash the celery under cold running water, then peel the outside of the stalks using a swivel-blade vegetable peeler. Seek to remove all the strings that you possibly can. Cut the celery into skinny strips 2 to 3 inches long and no more than 1/4 inch wide. (I'd rather you did this by hand, but if you must use the food processor, insert the large shredding disk and cut the celery into pieces short enough to fit horizontally inside the processor's feed tube.) You want to end up with about 1 1/2 cup.
2. Peel the avocado, split it in half, cut it lengthwise into sections, then cut it into thin slices no more than 1/2 inch wide.
3. Split a large red pepper in half along its creases, save one half for cooking or for other salads, wash the other under cold running water, scoop away the seeds and white pith. Cut it into 1/4-inch dice, yielding approximately 2/3 cup diced pepper.
4. Combine the celery, avocado, bell pepper, and black olives in a ceramic or glass bowl, sprinkle liberally with salt, add the vinegar, olive oil, and several grindings of pepper. Toss thoroughly, being careful not to mash the avocado too much.

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