Vered's Avocado Salad with Toasted Pita Bread

Method2 steps · about 15 min

1. 1

   Step 1: Wash the avocados and scallions (3) and drain. Halve, pit and peel the avocados; chop the scallions and pitted olives. Mash the avocado flesh with a fork to a chunky paste, then mix in all the olives and scallions, 2–3 tbsp lemon juice, and salt and pepper to taste. If using them, fold in the two already hard-boiled, peeled and chopped eggs and the crumbled feta.

   Uses 2 ripe avocados, halved, pitted and peeled · ½ cup pitted green olives, chopped · 3 scallions, chopped · 2–3 tbsp fresh lemon juice · Salt (to taste) · Ground black pepper (to taste) · 2 ready hard-boiled eggs, peeled and chopped, optional · ½ cup crumbled Israeli or French feta, optional

2. 2

   Step 2: Share the avocado salad between six servings, spreading it on already hot or toasted pita breads. Serve straight away.

   Uses All the mixed avocado salad from step 1 · Already hot or toasted pita bread as needed; no measured count