3 bacon rashers (optional)
8 celery stalks, thinly sliced
½ onion, finely chopped
50g chopped walnuts, lightly toasted
1 ripe avocado
lemon juice
salt & pepper

dressing:
120ml sour cream
1 tbsp olive oil
pinch cayenne pepper

1. Soak onion for 1 hour in 1 tbsp wine vinegar and 1tbsp sugar.

2. Cook bacon rashers until crispy and break into small pieces. Half the avocado, peel and cut into thin slices, sprinkle generously with lemon juice.

3. Place in a bowl with other ingredients and mix gently. Beat dressing ingredients together and fold into salad or serve separately.