Vered’s Avocado Salad with Toasted Pita Bread

Vered's Avocado Salad with Toasted Pita Bread

Ensalada de Aguacate con Pita Arabe

Recipe Yield

6 servings

Cooking time

15 minutes

Rate this recipe

5 from 1 vote


  • 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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