INGREDIENTS
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4 sheets of matzo*
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1 medium avocado
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1 tbsp freshly squeezed lemon juice
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1/4 tsp coarse salt, plus more for sprinkling on matzo
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1/8 tsp freshly ground black pepper
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1 tbsp extra-virgin olive oil
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1/2 lb leftover cooked brisket, shredded
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1/2 cup leftover cooked onions**