Recipe Corner: Celery, Avocado and Cucumber Salad



6 cups sliced celery, tender leaves included, sliced on an angle

2 large avocado, cut into pieces or sliced

2 medium cucumbers, peeled, seeded, diced

2 cups fresh tomatoes, diced or 2 cups cherry tomatoes, cut in half

1 cup canned garbanzo beans, washed, drained

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1/2 medium red onion, sliced thinly

6-8 radishes, chopped or sliced thinly

1/2 cup each chopped flat-leaf parsley and mint

1/4 cup marinated black olives

Olive oil and fresh lemon juice (or red or balsamic wine vinegar to taste)

2 cloves garlic, minced

Salt and black pepper

1 teaspoon sumac (or lemon zest)

Olive oil

Crumbled feta cheese, ricotta cheese or queso fresco

Toasted pine nuts, pecans or walnuts as garnish



Combine the celery, avocado and cucumbers with the remaining vegetables and toss. Add the olives, olive oil and lemon juice, and toss.

Season with salt, pepper and sumac, and toss again.  Check seasonings, cover, and marinate for one hour in the refrigerator.

When ready to serve, transfer salad to a serving plate with a slotted spoon (leaving behind any excess liquid), then garnish with cheese and more pepper, if desired.  Top with toasted nuts.

Drizzle with a little olive oil, and serve with fresh lemon or lime wedges.

Note: Choice of orange or grapefruit segments, diced apple, dates, pomegranate seeds, dried cranberries, golden raisins, pears, marinated artichoke hearts or mushrooms, or fresh grapes may be added to this salad.  Toss with a citrus poppy seed dressing or other dressing instead of oil and lemon juice, if desired.

Serves 6.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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