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RECIPE OF THE WEEK #434

Celery, Avocado
and Walnut Salad

3 bacon strips (optional)
8 tender white celery stalks, very thinly sliced
3 scallions, finely chopped
2 ounces walnut halves
1 ripe avocado
lemon juice

For the dressing

1/2 cup sour cream
1 tablespoon olive oil
pinch of cayenne pepper

Dry-fry the bacon, if using, until golden and then chop into small pieces and place in a salad bowl with the celery, scallions and walnuts.

Halve the avocado and, using a very sharp knife, cut into thin slices. Peel away the skin from each slice and then sprinkle generously with lemon juice and add to the celery mixture.

Lightly beat the sour cream, olive oil and cayenne pepper together in a jug or small bowl. Either fold carefully into the salad or serve separately. Serves 4.