Vered’s Avocado Salad with Toasted Pita Bread

Name: Vered's Avocado Salad with Toasted Pita Bread
Prep time: 15 min
Total time: 15 min
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

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

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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