Starters & Light meals
Zesty avocado salad with roasted walnuts, celery and mustard cress sprouts
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Wine/Spirit Pairing
Ondine Sauvignon Blanc 2008
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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
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