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Lemony Avocado and Celery Salad

  • SERVINGS: 12
  • FAST

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

  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  2. 1/4 cup fresh lemon juice
  3. 2 small garlic cloves, minced
  4. Salt and freshly ground pepper
  5. 6 heads of Bibb lettuce (1 1/2 pounds), leaves separated
  6. 6 celery ribs, peeled and thinly sliced on the diagonal
  7. 4 avocados, cut into 1/4-inch wedges
  8. 2 medium red or green bell peppers, cut into thin sticks 
  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.