Sunday, April 10, 2016

Avocado and celery cocktails with vegan mayo and edible flowers



This is a delicious raw and vegan dish, serves 4 as a starter or side salad, and 2 as a main

Ingredients

2 avocados
1 tbsp lemon juice
2 crunchy legs of celery
2 tbsp vegan mayonnaise
cherry tomatoes and edible flowers to decorate

Cut the avocados and remove stones, drizzle with lemon juice. Clean the celery legs and remove the strings (I use a carrot peeler for this). Cut into small bite sizes and mix with the vegan mayonnaise (click here for the recipe). Fill the avocados with the celery and decorate with cherry tomatoes and edible flowers.
Photos and recipes by Alessandra Zecchini ©

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