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To make dressing, combine garlic, sea salt, and lemon juice in a small bowl, and let sit at room temperature for 10 minutes. Slowly whisk in olive oil – mixture should thicken and turn opaque. Whisk in sriracha and maple syrup. Adjust seasoning as needed.
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Trim celery and sliced diagonally into 1/2-inch half moons. Reserve 1/3 cup of celery leaves to toss with the salad.
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In a large bowl, toss kohlrabi and celery with a pinch of sea salt and a tablespoon of dressing, and set aside.
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Trim top and bottom from citrus and then slice off peels using downward strokes. Slice into rounds or half moons (whichever is easiest).
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Just before serving, prep avocados.
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Taste salted kohlrabi and celery mixture, and add more sea salt and dressing as needed. Arrange in a wide, shallow bowl. Tuck citrus, avocado, and reserved celery leaves throughout. Add a few drizzles of dressing, and finish with a pinch each sea salt and freshly ground pepper.