Place the almonds in a small frying pan over medium-low heat.
Brown, stirring with a wooden spoon, for 4-5 minutes or until lightly toasted.
Remove from heat and set aside to cool slightly. Place the almonds in a medium bowl with the celery, avocado, lemon juice and tarragon.
Gently toss to combine.
Taste and season with salt and pepper. Spoon into a serving bowl.
Serve immediately with lavash, if desired.
Serving Size 8