Zesty avocado salad with roasted walnuts, celery and mustard cress sprouts

Zesty avocado salad with roasted walnuts, celery and mustard cress sprouts

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  • 4
  • Easy
  • Carb Conscious Dairy free Vegan recipe collection
  • 10 minutes
  • 2 minutes
  • Ondine Sauvignon Blanc 2008
  • Buy Ingredients Here

Ingredients

  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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