Lemony Avocado and Celery Salad

Avocados have become one of Chile's biggest exports. Chileans love them in salads or simply mashed with salt and spread on toast.

Slideshow: Terrific Green Salads

  • Total Time:
  • Servings: 12

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  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 small garlic cloves, minced
  • Salt and freshly ground pepper
  • 6 heads of Bibb lettuce (1 1/2 pounds), leaves separated
  • 6 celery ribs, peeled and thinly sliced on the diagonal
  • 4 avocados, cut into 1/4-inch wedges
  • 2 medium red or green bell peppers, cut into thin sticks 

How to make this recipe

  1. In a small bowl, whisk the olive oil with the lemon juice and garlic and season with salt and pepper. In a large bowl, toss the lettuce with half of the dressing and mound the leaves on a platter. Add the celery, avocados, bell peppers and the remaining vinaigrette to the large bowl and toss to coat. Mound the vegetables on the lettuce and serve.

Contributed By Published October 2002

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