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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.
Servings
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.
small shallot, halved and thinly sliced
tablespoons white wine vinegar
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Tuesday Nights, Tuesday Night Mediterranean, Fast and Slow and Cookish
