It’s day 3 of my #100DaysofSalad project, which I’m making and sharing 100 various salads for 100 consecutive days! Although you may not think of it in this way, celery can be a wonderful main ingredient to a salad. It’s astringent in taste, yet cooling to the palette. And in this salad it offers a lovely, crunchy contrast to the velvety, creaminess of the avocado. Parmesan adds saltiness and lemon gives this salad a wonderful zing. If you don’t have celery salt, you needed fret, just add more sea salt.
Celery & Avocado Salad
6 celery stalks, sliced diagonally, 1/4″ thick
1 ripe Haas avocado, seeded and cut into large bite-sized chunks
Zest of 1 lemon
juice of 1/2 lemon
3 tablespoons olive oil
1/4 teaspoon celery salt
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
shaved parmesan for serving
Place the avocado and lemon juice into a medium-sized mixing bowl. Gently cover all sides the avocado with the lemon juice. Add the remaining ingredients, except for the parmesan, and gently toss. Top the salad with shaved parmesan to your heart’s content and serve immediately.
Feel free to use the leaves of the celery as well. They have tons of flavor.