Dice the celery and avocado into bite sized chunks, thinly slice the olives and roughly chop the bell pepper and parsley. Add to a large serving dish or salad bowl along with the olive oil and lemon juice. Season with salt and pepper and toss to combine.
Step 2
Add the flaked almonds to a dry skillet over a low/medium heat and toast gently for 2-3 minutes until lightly golden.
Step 3
Sprinkle the almonds over the salad and toss to serve.
Ingredients
Black Olives – 8 medium
Green Olives – 8 medium
Celery – 2 medium – stalk – 7 1/2″ to 8″ long
Olive Oil – 2 tablespoon
Lemon Juice – 1 teaspoon
Avocado – 1 each
Red Bell Peppers, Sweet, Raw Or Blanched, Marinated In Oil Mixture – 1 medium – 2 1/2″ diameter x 2 3/4″