4 ripe avocados
⅓ cup avocado oil
Sea salt and freshly ground black pepper
100 g raw walnuts, toasted
A handful celery sprouts
A handful mustard cress sprouts
- Run a vegetable peeler along the length of the celery sticks to create curls then transfer to a bowl of iced water.
- Spoon out the avocado flesh, toss with the lemon juice and avocado oil and season to taste.
- Place the avocado on a plate and top with the toasted walnuts and celery curls.
- Garnish with the celery and mustard cress sprouts.
Prep time: 10 minutes
Cooking time: 2 minutes
[With thanks to Abigail Donnelly]