Israeli•healthy
Vered's Avocado Salad with Toasted Pita Bread
My friend Vered's avocado salad the Israeli way. She mixes the avocado with feta cheese, green olives, lemon juice, olive oil and salt.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
6
- 2 ripe Mexican avocados (halved, pitted and peeled)
- 1/2 cup pitted green olives (chopped (preferably the cracked bitter ones))
- 3 scallions (chopped)
- 2 to 3 tablespoons fresh lemon juice ((she asked me to point out that she meant lemon and never lime))
- Salt (to taste)
- Ground black pepper (to taste)
- 2 hard boiled eggs (peeled and chopped (optional))
- 1/2 cup Israeli or French feta cheese (crumbled (optional))
- Hot or toasted pita breads
Instructions
- 1
In a mixing bowl, mash the avocados with a fork to a chunky paste. Add the olives, scallions, lemon juice, salt and pepper and mix well. Add chopped egg and/or crumbled feta if you are going to use.
- 2
Spread the avocado salad over toasted pita bread or a slice of bread. For the perfect Israeli dinner - eat with a side of an Israeli salad and scrambled eggs (she pointed out I should add that too...)