Ensalada de aguacate de Vered con pan de pita tostado

Ingredientes

• 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

Preparación

1. 1

   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.

2. 2

   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...)