Chilean Celery and Avocado Salad

Name: Chilean Celery and Avocado Salad
Prep time: 25 min
Total time: 25 min
Cuisine: American, Latin American
Ingredients: 1 small shallot, halved and thinly sliced; 2 tablespoons white wine vinegar; Kosher salt and ground black pepper; 2 tablespoons extra-virgin olive oil, plus more to serve (optional); 6 medium celery stalks with leaves, thinly sliced on the diagonal; 4 red radishes, thinly sliced; 1 ripe avocado, halved, pitted, peeled and cut into ½-inch cubes; ¼ cup pitted Kalamata olives, halved; ¼ cup walnuts, toasted and roughly chopped

3 steps

Prep:25min

Apio con palta, or celery with avocado, is a common Chilean salad. Our version includes sliced radishes for beautiful contrasting color and a pepperiness that plays off the smooth, creamy avocado. Look for bunched celery with leaves attached and include the leaves, which are tender and flavorful.

Updated at: Thu, 17 Aug 2023 04:48:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories96.6 kcal (5%)

Total Fat8.5 g (12%)

Carbs4.4 g (2%)

Sugars1.1 g (1%)

Protein2.2 g (4%)

Sodium213.2 mg (11%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1shallot

small, halved and thinly sliced

2 tablespoonswhite wine vinegar

kosher salt

ground black pepper

2 tablespoonsextra-virgin olive oil

plus more to serve, optional

6celery stalks

medium, with leaves, thinly sliced on the diagonal

4red radishes

thinly sliced

1avocado

ripe, halved, pitted, peeled and cut into 1/2-inch cubes

¼ cuppitted Kalamata olives

halved

¼ cupwalnuts

toasted and roughly chopped

Instructions

Step 1

1. In a large bowl, stir together the shallot, vinegar and ¼ teaspoon salt; let stand for about 10 minutes.

Step 2

2. Whisk the oil into the shallot-vinegar mixture. Add the celery, radishes, avocado, olives and walnuts; gently toss to combine. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil, if desired.

Step 3

Don’t prep the avocado until right before use so it doesn’t have a chance to discolor. The 10 minutes that the shallot mellows in the vinegar is a good time to do it.