A light green salad to enjoy on warm spring afternoons.

6 stalks celery, cut into 14-inch-thick slices, leaves reserved

2 radishes, thinly sliced

Sea salt and freshly ground black pepper

12 cup fresh lemon juice

3 tbsp. vegetable oil

2 avocados, halved, pitted, and peeled

12 cup kalamata olives, pitted

  1. In a medium bowl of ice water, soak the sliced celery and radishes for 10 minutes.  Drain and return vegetables to bowl and season with sea salt and freshly cracked pepper.  Pour the lemon juice over the vegetables and toss to combine.  Let stand for 10 minutes in the juice.
  2. Add oil to the vegetables and toss to coat.  Cut each avocado half into 4 wedges and gently toss with celery and radishes.  Transfer to a plate and sprinkle with olives and celery leaves before serving with Mini Black Pepper Croccantini.
Original recipe found at saveur.com
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