Thursday, March 16, 2017

Avocado and celery cocktails with home-made 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


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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