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Jamie Stolper

When I was in Israel recently (April 2007), I was served a delicious avocado and egg salad as part of a selection of salads at a dairy supper.  It was unusual for me, so I took special notice, and of course I enjoyed my full portion.  According to the food pages on the web site of the Israel Ministry of Foreign Affairs, "Judging by its popularity, you would think that the avocado has been grown in Israel for many years.  In fact, until recently, they were not grown in Israel at all.  Today, the avocado is an Israeli favorite and avocado fields dot the countryside."  The salad I had in Israel was held together with mayonnaise, similar to our "American" egg salads, but the one below, a variation of the one on the Ministry's web site, is simpler and highlights the tastes of the main ingredients more.  Avocados are healthy and make for a lighter and mild-tasting, though still creamy, salad.  You could substitute sweet onion, scallions, or chives for the regular onion if you wish.  Try this for lunch or to add variety as part of a picnic.

1 medium avocado
1/4 small onion, minced
Lemon juice to taste (I used half a lemon)
2 hard-boiled eggs
Salt, pepper, paprika to taste
Shell the hard-boiled eggs and chop.  Place in a bowl with the onion.  To cut up the avocado in pieces, slice it in half lengthwise, remove the pit, and score the flesh to the peel in 2 directions.  Then scoop out the pieces with a large spoon.  Place the avocado cubes in the bowl, squeeze the lemon juice over the top and combine gently with a large spoon or spatula.  Season to taste with salt, pepper, paprika, and more lemon juice if desired.

Serve in a bowl, or on a plate garnished with tomatoes and decorated with chopped parsley.

This serves one or two people, depending on its place in the meal.  It can be a filling for a sandwich, a stand-alone first course, or a topping for a larger green salad.  You can make this a day ahead and keep in the refrigerator.


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