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Celery, Avocado and Walnut Salad

This salad's combo of buttery avocado, peppery arugula, mellow walnuts and salty cheese is a winner, but celery is really the star of this tasty and unusual salad. It provides a great crunch, and its clean, grassy flavor is highlighted by a light and fresh-tasting lemon vinaigrette. You might never think of these ingredients together in this way, but once you taste them, you'll surely be back for more!

Prep time: 20 min | Total time: 20 min | 4 Servings


5 Tbsp

extra-virgin olive oil

3 Tbsp

fresh lemon juice

½ Tbsp

shallots (finely minced)

Sea salt and freshly ground black pepper

2 cups

Earthbound Farm Organic Celery or Celery Hearts (thinly sliced)

4 oz

Earthbound Farm Organic Baby Arugula


Earthbound Farm Organic Avocado (peeled, pitted and thinly sliced)

½ cup

toasted walnuts (halves or pieces)

1 oz

Pecorino Romano or Parmigiano Reggiano


Place the oil, lemon juice, shallots, and salt and pepper to taste in a small jar and seal the lid tightly. Shake vigorously to emulsify the dressing. Set aside at room temperature.

Place the celery in a separate small bowl and add 2 tablespoons of the dressing, stirring to coat the slices. Place the arugula in a salad bowl and add about 1 tablespoon of the dressing, tossing to coat; use more dressing as needed.

Divide the greens among 4 salad plates. Top each of the salads with some of the avocado and celery slices. Sprinkle with the walnuts, plus salt and freshly ground black pepper as desired. Using a vegetable peeler, shave a few thin slices of cheese over each salad. Serve immediately.

Calories per serving: 380, Fat 36 grams, Cholesterol 5 mg, Sodium 280 mg, Carbohydrates 12 grams, Fiber 6 grams, Sugars 3 grams, Protein 7 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 25%, Vitamin C 30%, Calcium 15%, Iron 8%.

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