As many of you may know, our resident Misfit Garden chef Sofia is from Chile. This is a classic Chilean summer recipe; served at every BBQ or lunch throughout the country. The key is to make sure you use LOTS of lemon and a good quality olive oil. We promise you'll love it!
2 cups chopped celery
2 ripe Hass avocadoes, peeled, pitted and chopped into pieces (the same size as the celery)
2 tbsp extra virgin olive oil
1 teaspoon seeded mustard
1.5 tbsp lemon juice (if no lemon, you can use apple cider vinegar...)
Salt & Pepper
In a large bowl, combine all the ingredients and gently toss to coat well.
Taste, and most likely it will need just a tiny bit more lemon!
