Skip to main content
LoginSign Up
Chilean Celery and Avocado Salad

Chilean Celery and Avocado Salad

By Elizabeth MindreauSeptember 21, 2021

  • Makes
    6 servings
  • Cook Time
    25 minutes
  • Rating

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.

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.

Ingredients
  • 1

    small shallot, halved and thinly sliced

  • 2

    tablespoons white wine vinegar

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil, plus more to serve (optional)

  • 6

    medium celery stalks with leaves, thinly sliced on the diagonal

  • 4

    red radishes, thinly sliced

  • 1

    ripe avocado, halved, pitted, peeled and cut into ½-inch cubes

  • ¼

    cup pitted Kalamata olives, halved

  • ¼

    cup walnuts, toasted and roughly chopped

Step 1

In a large bowl, stir together the shallot, vinegar and ¼ teaspoon salt; let stand for about 10 minutes.

Step 2

Whisk the oil into the shallot-vinegar mixture. Add the celery, radishes, avocado, olives and walnuts; gently toss to combine. Taste and season with salt and pepper.

Transfer to a serving bowl and drizzle with additional oil, if desired.