Loreto Fuchslocher holding celery.
Friend and neighbour Loreto Fuchslocher holding Chilean celery.

I never liked celery in the UK, finding it dull and tasteless. However, the celery in Chile is a whole different product. It grows enormous, is in its natural green state instead of that unnatural white we are used to and it has heaps of flavour.  This salad is a very satisfying pairing of two very classic Chilean ingredients.


2-3 stems of celery

1-2 ripe avocadoes


Lemon juice

Olive oil



Chop the celery sticks into short sticks, removing any stringy bits.

Peel the avocadoes, chop in half and remove the stone, then cut into similar sized pieces.

Add salt, lemon juice and olive oil to taste.

Serve immediately.

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