Celery, Avocado and Walnut Salad

Active Time: 20 minutes • Total Time: 0 minutes

Yields: 4 Servings

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  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 tablespoon shallots
  • Sea salt and freshly ground black pepper
  • 2 cups Earthbound Farm Organic Celery or Celery Hearts, sliced into bite-sized pieces
  • 4 ounces Earthbound Farm Organic Baby Arugula
  • 1 ripe avocado
  • 1/2 cup toasted walnuts
  • 1 ounce Pecorino Romano or Parmigiano Reggiano

This salad’s combo of buttery avocado, peppery arugula, mellow walnuts and salty cheese is a winner, but celery is really the star of this tasty and unusual salad. It provides a great crunch, and its clean, grassy flavor is highlighted by a light and fresh-tasting lemon vinaigrette. You might never think of these ingredients together in this way, but once you taste them, you’ll surely be back for more!

Place the oil, lemon juice, shallots, and salt and pepper to taste in a small jar and seal the lid tightly. Shake vigorously to emulsify the dressing. Set aside at room temperature.

Place the celery in a separate small bowl and add 2 tablespoons of the dressing, stirring to coat the slices. Place the arugula in a salad bowl and add about 1 tablespoon of the dressing, tossing to coat; use more dressing as needed.

Divide the greens among 4 salad plates. Top each of the salads with some of the avocado and celery slices. Sprinkle with the walnuts, plus salt and freshly ground black pepper as desired. Using a vegetable peeler, shave a few thin slices of cheese over each salad. Serve immediately.

Calories per serving: 380, Fat 36 grams, Cholesterol 5 mg, Sodium 280 mg, Carbohydrates 12 grams, Fiber 6 grams, Sugars 3 grams, Protein 7 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 25%, Vitamin C 30%, Calcium 15%, Iron 8%.

Yields about 4 servings

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