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Chilean Celery and Avocado Salad
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.
6
Servings
Tip
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.
25 minutes
Ingredients
-
1
small shallot, halved and thinly sliced
-
2
tablespoons white wine vinegar
Directions
-
01In a large bowl, stir together the shallot, vinegar and ¼ teaspoon salt; let stand for about 10 minutes.
Reviews
September 3, 2024
Excellent combination
The only change I would make would be to add the avocado in as the very last thing to do and to be very gentle in stirring it in. This would make the dish much more presentable than what mine turned out to be.
April 2, 2024
Surprisingly phenomenal - crunchy, flavorful, different
The headline says it all. This salad was easy to make and had so many contrasting and complementary flavors and textures. My minor modifications were to squeeze some lemon at the end for brightness and to use green Castelvetrano olives because that's what I had on hand. Even before the salad was finished I was getting requests to make it again.
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