The farmers who first planted avocado trees on the coastal plain in the 1920s mashed the fruit into a pulp, added some chopped green (spring) onion, and flavored it with salt and lemon juice. Sometimes chopped hard-boiled eggs or mayonnaise were added to the pulp . The avocado soon became a winter delicacy.
The usual way of serving avocado in Israel is mashed, salted, and spread on a slice of bread. In addition to lemon juice, one can add crushed garlic, horseradish, paprika or chile pepper, Zhoug, soft white goat cheese, yogurt, sour cream, smoked salmon, or Labaneh, as in the following recipe.
- 2 ripe avocados
- 4 sprigs mint (leaves only), chopped
- 1 clove garlic, crushed
- 4 tablespoons Labaneh or sour cream
- Olive oil
- Juice of 1/ 2 1emon
- Salt to taste
- Slice the avocado in half. remove the pit, and scrape out the pulp.
- Mash with a fork, or dice, and place in a bowl.
- Add the chopped mint leaves, crushed garlic, Labaneh, olive oil, and lemon juice.
- Taste and add salt if necessary.