Vered’s Avocado Salad with Toasted Pita Bread


Vered’s Avocado Salad with Toasted Pita Bread

Vered's Avocado Salad with Toasted Pita Bread

Ensalada de Aguacate con Pita Arabe
6 servings
Pati Jinich
Course: Appetizer, Snack
Cuisine: Israeli, Mexican
Keyword: Avocado, cheese, Eggs, feta, lemon, olives, pita, Recipe
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
My friend Vered's avocado salad the Israeli way. She mixes the avocado with feta cheese, green olives, lemon juice, olive oil and salt.


  • 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

To Prepare

  • 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.
  • 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...)

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