Israeli Avocado Salad

Photo by T.Tseng[email protected]/

While the guacamole craze has not spread to Israel, avocados are one of its important crops with trees that produce beautiful, plump fruits. Israelis have cultivated their own methods of preparing and using avocados, including avocado salad.

Avocados are native to Mexico. The first avocado trees were brought to Israel by the monks of the Latrun monastery, who grafted them in the monastery garden, in 1908. It took until 1927 for these trees to produce fruits. Upon seeing the success of the monks, people started planting avocados in their gardens. In the 1950s avocados were planted in commercial orchards for the first time. Today, most of the avocados planted in Israel are for export. Israelis have also grown to love them. The most popular way to consume avocado is as a salad, in a vegetarian sandwich.

Avocado season is in full swing now, and ripe avocados are widely available. This simple avocado salad uses local ingredients, and appeals to the Israeli palate. You may serve it with a fresh baguette, or sliced bread.

Israeli Avocado Salad


  • 1 ripe avocado, mashed
  • 1 small onion, finely minced
  • 1 lemon or lime, squeezed
  • Salt
  • Black pepper


  • In a large bowl, combine the mashed avocado with the minced onion.
    Season to taste with lemon juice, salt, and black pepper.

Mango-Avocado Salad

— by Challah Maidel

There are many ways to keep cool in the summer, and a refreshing salad does it for me as just well as ice cream, cold soup and swimming. This mango-avocado salad recipe was originally borrowed from “Reader’s Digest,” many issues ago. This is a good salad to enjoy now that fresh mangoes and avocado are in the market. I recreated this recipe at a family barbecue and the only complaints I received were that I didn’t make enough for everyone. At events where the meals are heavy in protein, salad is always a nice balance, and even some coniferous meat-eaters can agree with that. I recommend Serving this salad along with grilled chicken.

The ingredients of this salad, except for avocado and mango, include tomatoes, red onions and lime vinaigrette. These ingredients induce an interesting flavor of spicy, sweet and sour.

Full recipe after the jump.
Mango Avocado Salad (Yields 4 servings.)

  • 1 large ripe mango peel, removed and cubed
  • 2 ripe Haas avocados, cubed
  • 4-5 tomatoes, diced
  • 1 red onion, diced
  • 4 tbsp fresh lime juice (you can use lemon juice as well)
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp chopped fresh cilantro, or parsley
  1. Place all the chopped vegetables in a salad bowl.
  2. In a small bowl, whisk lime juice, olive oil, and balsamic vinegar.
  3. Lightly toss into a salad.
  4. Top with chopped cilantro or parsley and serve.

Challah Maidel is a blog about healthy kosher eating.