Apio palta (celery avocado salad)

We all liked the contrasting textures of the avocado and celery in this Chilean salad. Recipe from The Latin Kitchen website.

Apio palta
(serves 4)

• 2 medium avocados, chopped
• juice of 2 lemons
• 5 celery sticks, chopped in half-inch pieces
• 1 Tb olive oil
• salt to taste

1. Toss the avocado with the lemon juice to keep it from browning.
2. Add the celery, olive oil and salt, and toss gently before serving.

Family score: 8.8 out of 10

Tags: avocados, celery, dairy-free, gluten-free, South American food, vegan, vegetarian