All the beautiful colors in this salad remind me of Italy. I often add chopped scallions, fennel, or arugula when in season. To make this an entree salad I add canned tuna or cooked and chilled shrimp. Serve with a glass of Valente Emozione #1.
See ingredients, directions and pairings.
3 Celery Ribs, chopped roughly
1 Ripe Avocado, pitted, peeled and cut into cubes
1/2 Red Bell Pepper, cored and chopped
1/3 cup Black Olives, pitted and halved
1 tablespoon Red Wine Vinegar
3 tablespoons EVOO
Salt & Pepper to taste