Healthy fats, protein, and packed with flavor – this “salad” hits the spot.
I originally made this Israeli Avocado Salad during Passover back in 2012 (for those wondering: it’s a long story, but we used to observe Jewish holidays) and we loved it. I’ve also brought this to gatherings (shout out to the old Stich & B*tch crew – miss you!) and served it as the center for deviled eggs.
Flash forward to now, having successfully reintroduced eggs, I decided to revisit this old favorite. I recently made a batch for lunch for Bugsy and myself, served with lots of fresh veggies to dip. It was a huge hit!
- 1 ripe Haas avocado
- 2 hardboiled (steamed) pasture-raised eggs, peeled
- zest and juice of one organic lime
- sea salt, to taste
- Scoop flesh of avocado out and place in food processor. Add hard boiled eggs, lime zest, and juice. Season with salt. Blend to oblivion. Serve as a veggie dip or as the filling for deviled eggs. Or eat as is. I won’t judge.
- Tip: plop the avocado tip back in the salad to prevent browning.