Apio Palta is a cold Chilean salad of crunchy-crisp celery and creamy avocados. A simple dressing of fresh lemon juice and olive oil is all that Apio Palta requires. It goes well with almost any entree, and is a fine light lunch all by itself, delightful in taste and texture.

Apio Palta Recipe-

Ingredients:

• 2 medium Haas avocados
• 5 stalks fresh celery
• 1 tbsp. extra virgin olive oil
• fresh squeezed juice from 2 lemons
• scallion infused olive oil, for dressing
• salt and pepper, to taste

Directions:

1. Peel the avocados and cut the flesh into small pieces, then place in a mixing bowl.
2. Pour the lemon juice over the avocado, and stir carefully, to not break up avocado pieces.
3. Wash and pat dry the celery stalks; trim off the leaves and tough stalk bottoms; slice into 1/2″ pieces.
4. Combine the celery with the avocados, mixing together gently. Drizzle with olive oil, and salt and pepper to taste.
5. Mix gently once more, and serve your Apio Palta.