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Chilean Celery Avocado Salad on a white plate with celery stalks and paprika on the side.
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4 from 2 votes

Chilean Celery Avocado Salad

Chilean Celery Avocado Salad is a simple and delicious way to enjoy fresh celery. It is very easy to make and can be on the table in no time.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: Chilean
Keyword: Easy, gluten free, keto, low carb, vegan, vegetarian
Servings: 6 as a side
Calories: 322kcal


  • 180 grams celery, outer dark green (2 stalks to make 2 cups sliced,approximately 6.35 ounces)
  • 160 grams celery, inner yellow with leaves (4 stalks to make up 1 cup leaves, 1 cup stalks, approximately 5.64 ounces)
  • 500 grams avocados (2 large, approximately 17.64 ounces)
  • 50 grams coriander (cilantro) (1 small bunch approximately 1.76 ounces)
  • ½ cup olives
  • ½ cup olive oil
  • cup lemon juice (freshly squeezed)
  • Pinch Smoked Paprika to garnish
  • Sea salt and cracked black pepper


  • Wash the dark green celery stalks, remove the strings, white ends and then cut diagonally.
  • Wash the yellow stalks and cut off the ends. Remove the leaves but keep them whole. Chop the yellow stalks into 1 inch (2.5cm) batons and slice the stalks diagonally.
  • Peel and remove the pit from the avocado, then dice.
  • Add all ingredients to a mixing bowl, season then toss to combine. Taste and adjust seasonings.
  • Arrange in a salad bowl, scatter extra olive on top, sprinkle with the paprika for a pop of colour, and keep chilled until ready to serve



Calories: 322kcal | Carbohydrates: 10g | Protein: 2g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Sodium: 231mg | Potassium: 614mg | Fiber: 7g | Sugar: 2g | Vitamin A: 983IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 1mg