Salat avocado
| Course | Salad |
|---|---|
| Place of origin | Israel |
| Region or state | Israeli coastal plain (Central Israel) |
| Main ingredients | Avocado, lemon juice, spring onions |
| Variations | cumin, feta cheese or safed cheese |
 Cookbook: Salat avocado (Avocado salad)  Media: Salat avocado (Avocado salad) | |
Salat avocado (Hebrew: סלט אבוקדו) is a rural Israeli avocado salad, with lemon juice and chopped scallions (spring onions) with salt and black pepper added, was introduced by farmers who planted avocado trees on the coastal plain in the 1920s. Avocados have since become a winter delicacy and are cut into salads as well as being spread on bread today also with pita and flat bread.[1] usually eaten in the villages of the coastal plain.
It is also common today to add cumin before adding the lemon juice as well as feta cheese or safed cheese.
References
- ↑ Ansky, pg. 50
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