Avocado Salad

Course: Salad
Cuisine: Israeli
Preparation Time: 30 minutes + 1 hour
Prepares: About 2 cups


2 large avocados, peeled and pitted
3 large egg, hard boiled
½ small red onion, thinly diced
Fresh lemon juice, to taste
Salt, to taste
Black pepper, to taste


Place the avocados in a medium mixing bowl and mash with a fork to small chunks.
Chop the hard boiled eggs and add them to the bowl.
Add the chopped onions, fresh lemon juice, salt and pepper to taste.
Mix the ingredients and taste.
Add more salt, pepper or lemon juice, if needed.

Cover the bowl and refrigerate for at least one hour.
To prevent the salad from darkening, place a piece of plastic wrap directly on the salad.
Can be refrigerated for up to two days.