Celery And Avocado Salad Recipes

CELERY AND AVOCADO SALAD

Celery and Avocado Salad image

Make and share this Celery and Avocado Salad recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons light mayonnaise
1 teaspoon brown mustard
1 tablespoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped celery
1 cup chopped sweet onion
1 cup diced red bell pepper (or green bell pepper)
2 ripe Hass avocadoes, peeled, pitted and chopped into 1/2 pieces

Steps:

In a large bowl, combine oil, mayonnaise, mustard, lemon juice, sugar, salt and pepper.
Add remaining ingredients and gently toss to coat well.

Nutrition Facts : Calories 265, Fat 22.8, SaturatedFat 3.2, Cholesterol 2.6, Sodium 254.6, Carbohydrate 16.6, Fiber 8.1, Sugar 5.1, Protein 2.9

AVOCADO CRABMEAT SALAD

Avocado Crabmeat Salad image

You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
1/2 cup chopped lettuce
1/3 cup diced celery
1/2 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon mayonnaise
1 large ripe avocado, peeled, pitted and halved

Steps:

In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

Nutrition Facts :

AVOCADO CHICKEN SALAD

Avocado Chicken Salad image

I was looking for a quick snack to take to work with me when I created this avocado chicken salad. Everyone I have made it for loves it! Serve with your favorite bread, chips, pita bread, etc.

Provided by mylinda

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound shredded, cooked chicken breast meat
¼ cup mayonnaise
¼ cup plain Greek yogurt
1 medium avocado, chopped
1 stalk celery, diced
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped green onions
1 tablespoon garlic powder
1 teaspoon chopped fresh cilantro
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Mix chicken, mayonnaise, Greek yogurt, avocado, celery, lime juice, green onions, garlic powder, cilantro, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for at least 30 minutes to let the flavors blend together.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 8.1 g, Cholesterol 93.2 mg, Fat 28 g, Fiber 3.9 g, Protein 33.5 g, SaturatedFat 5.7 g, Sodium 460.2 mg, Sugar 1.8 g

CELERY, AVOCADO, AND BELL PEPPER SALAD WITH BLACK OLIVES

Celery, Avocado, and Bell Pepper Salad with Black Olives image

Provided by Marcella Hazan

Categories Olive Pepper Vegetable Appetizer Side No-Cook Quick & Easy Avocado Celery Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield For 4 persons

Number Of Ingredients 8

Ingredients

2 or 3 medium celery stalks
1 small or 1/2 large ripe avocado
1/2 red bell pepper
1/3 cup black olives, pitted and cut in two pieces
Fine sea salt
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
Black pepper ground fresh from the mill

Steps:

1. Wash the celery under cold running water, then peel the outside of the stalks using a swivel-blade vegetable peeler. Seek to remove all the strings that you possibly can. Cut the celery into skinny strips 2 to 3 inches long and no more than 1/4 inch wide. (I'd rather you did this by hand, but if you must use the food processor, insert the large shredding disk and cut the celery into pieces short enough to fit horizontally inside the processor's feed tube.) You want to end up with about 1 1/2 cup.
2. Peel the avocado, split it in half, cut it lengthwise into sections, then cut it into thin slices no more than 1/2 inch wide.
3. Split a large red pepper in half along its creases, save one half for cooking or for other salads, wash the other under cold running water, scoop away the seeds and white pith. Cut it into 1/4-inch dice, yielding approximately 2/3 cup diced pepper.
4. Combine the celery, avocado, bell pepper, and black olives in a ceramic or glass bowl, sprinkle liberally with salt, add the vinegar, olive oil, and several grindings of pepper. Toss thoroughly, being careful not to mash the avocado too much.

TOMATO, AVOCADO, CARROT & CELERY SALAD

Tomato, Avocado, Carrot & Celery Salad image

Fresh, healthy, simple, and delicious! Hit your local Farmer's Market, chop and chill! I discovered this as I was trying to come up with a way to get some veggies and I was craving something crunchy and refreshing. I had planned to make a citrusy dressing of some sort to drizzle over it, but if your tomato is full of flavor, you don't need it! A wonderful afternoon snack. (Completely original recipe - but so simple, not sure I can call it a recipe!)

Provided by Sheila W.

Categories Corn

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1 large ripe tomatoes
4 celery ribs, leaves removed
1 ripe avocado (it's ok if it's even a little over ripe and soft)
1/2 cup corn (thawed)

Steps:

Chop into bite size chunks according to preference. (The larger the chunks, the more distinct the flavors - my personal preference). Combine and toss. No dressing required!
For variety, add fresh cilantro perhaps?

CREAMY AVOCADO POTATO SALAD

Creamy Avocado Potato Salad image

Avocados and potatoes, what could be better?

Provided by AYOUNGSTEDT

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds red potatoes, diced
1 (6 ounce) container plain yogurt
½ cup mayonnaise
½ cup finely chopped cilantro
⅓ cup chopped red onion
1 lime, juiced
1 tablespoon minced garlic
2 avocados - peeled, pitted, and diced
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
Combine yogurt, mayonnaise, cilantro, onion, lime juice, and garlic in a large bowl. Fold in avocados. Toss in potatoes until coated. Season with salt and pepper.

Nutrition Facts : Calories 369.8 calories, Carbohydrate 34 g, Cholesterol 8.6 mg, Fat 25.1 g, Fiber 7.4 g, Protein 6.1 g, SaturatedFat 3.9 g, Sodium 165.8 mg, Sugar 4.6 g

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