- 4 sticks celery
- 4 ripe avocados
- 1/3 cup avocado oil
- Sea salt and freshly ground black pepper
- 100 g raw walnuts, toasted
- A handful celery sprouts
- A handful mustard cress sprouts
Run a vegetable peeler along the length of the celery sticks to create curls then transfer to a bowl of iced water.
Spoon out the avocado flesh, toss with the lemon juice and avocado oil and season to taste.
Place the avocado on a plate and top with the toasted walnuts and celery curls.
Garnish with the celery and mustard cress sprouts.
Per serving: 2580.6 kJ, 9.5 g protein, 57.4 g fat, 19.6 g carbs