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Mexican Matzo Salad

mexican matza salad

Of all the festivals Pesach is probably the one where our family have the most fun. My nieces and grandchildren get together at our house and paint pictures symbolic of Pesach onto a large white cloth which we use as an overlay on the Seder table. Of course, I only provide paint that tones in with my color scheme and table decor, that's the only boundaries they have! The excitement on their faces when they see it on the Seder table is something to behold. As the family are at home for every meal, and everybody’s starving 24/7 here's a little 'filler' for those forever-hungry teenagers over Pesach.

  • ServingsServings


Garlic Matzo Strips

  • 1/2 cup oil
  • 1 tsp crushed fresh garlic (if garlic isn't your thing use some dried herbs instead)
  • Pinch of salt
  • 4 large sheets of matzo


  • 2 avocados peeled and chopped
  • 2 Tbsp lemon juice
  • 1 tsp crushed fresh garlic
  • salt and pepper to taste

Fresh Salsa

  • 1 large red onion, peeled and chopped
  • 2 medium tomatoes, chopped
  • 1 handful of fresh coriander, finely chopped
  • 1 English cucumber, finely chopped
  • salt and pepper to taste


1.  Preheat the oven to 350F.  To make the garlic matzo strips, mix the oil, garlic and salt in a bowl and allow to stand for a few minutes.  Paint each sheeet of matzo with the garlic oil and place on a baking tray.  Bake for 5 - 10 minutes until golden and crispy.  Meanwhile, make the guacamole and salsa.

2.  For the guacamole, blend or mash together all the ingredients and refrigerate until needed.

3.  For the salsa, mix all the ingredients in a bowl and drain off any excess juices by pressing the mixture into a colander or sieve.

4.  Break the baked matzo sheets in half and layer with the guacamole and salsa as shown, or simply arrange on a platter with bowls of guacamole and salsa, for people to use the matzo as scoops.

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