Last night my husband was teasing me that my blog is having a Jewish holiday identity crises...He's totally right, but I actually have to say that my stomach and taste buds do not descriminate against which foods are served during Hanukkah as long as they are the best Jewish foods on earth! Which perfectly brings me to today's recipe. There's nothing inherantly Hanukkah-ish about an Israeli Avocado Salad. My mom gave me this recipe after returning from a trip to Israel last year and I totally fell in love with it. I'm making it as a side dish for tonight's Hanukkah party and I'm sure that none of my fabulous friends will mind one bit that it didn't appear during the original festival of lights.
Israeli Avocado Salad
2 avocados, ripe 3 eggs, hard boiled 1/2 cup tomato, finely diced 1/4 cup chopped cilantro 2 tablespoons lemon juice 1 garlic clove, finely minced Salt, to taste
Mash all incredients together in a mixing bowl and season with salt.
Serve with corn chips, rice crackers or your favorite vegetable dippers.