My friend Vered's avocado salad the Israeli way. She mixes the avocado with feta cheese, green olives, lemon juice, olive oil and salt.
Ingredients
- 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...)
