Vered's Avocado Salad with Toasted Pita Bread
Ensalada de Aguacate con Pita Arabe
Recipe Yield
6 servings
Cooking time
15 minutes
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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...)
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