Mediterranean Avocado Salad FREE Recipe

AVOCADO SALAD pinterst.png

Mediterranean Avocado Salad FREE Recipe
by Kristin Omdahl

When I was living in Israel, I toured a farmer's avocado orchard one day. He was showing me the trees (and they were MASSIVE)! He offered me a sample, which of course I said yes! In the middle of the orchard, he opened his bag that was sitting in the bed of his pick up truck, and pulled out a knife, an onion, some garlic, some limes and a bottle of olive oil (in an old water bottle). The good olive oil always came from someone you knew, who had an olive grove at or near their house.

He also pulled out a bag into which he roughly cut up the onion and garlic, chopped the avocado, and squeezed the limes. And don't forget, all while standing in the field beside his truck! He went back to his flatbed for salt and a bag of fresh pita bread. Added salt to the bag and mixed everything up in the bag.

He offered me a pita and rolled down the walls of the bag to make a makeshift bowl. Set it in the flatbed and invited me to dip my pita into the avocado salad. It was incredible. You could taste every single fresh ingredient and yet it all blended so beautifully together. I'll never forget that meal. It was so rustic and uncivilized and yet one of the highlight memories of my life.

My recipe is from memory, and a bit more civilized, but my memories in that field make me smile every time I make this.

Avocados contain more potassium than bananas. They are loaded with heart-healthy mono-unsaturated fatty acids, they are loaded with fiber, and they contain many vitamins such as: vitamin K, folate, vitamin C, potassium, vitamin B5, vitamin B6, and vitamin E.

4 ripe avocados, chopped
1/2 onion, finely chopped
1/4 cup fresh parsley, chopped
1 clove garlic, minced
3 limes, juiced
1 TBSP extra virgin olive oil
Himalayan pink salt, fresh ground pepper to taste
Pinch of cayenne pepper (optional)

Into a large mixing bowl, add all of the ingredients. Gently mix them together.

Serve in lettuce cups, or pita pockets. Add to a sandwich or serve with chips! Or, serve as you would guacamole for a change! I often add it to a large leafy salad to replace salad dressing, too.


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