|Carrots||2 Medium, cut into julienne strips|
|Avocado||1 Large, pitted, peeled, and chopped|
|French salad dressing||2⁄3 Cup (10.67 tbs)|
|Lettuce leaves||3 (In Cup Shape)|
Peel and coarsely chop celeriacs; cook as directed above.
In deep bowl combine celeriacs, carrots, and avocado.
Pour French salad dressing over and toss to coat.
Refrigerate 2 to 3 hours, stirring occasionally.
Drain vegetables and spoon into lettuce cups