Springtime is salad time! What better way to celebrate the new season and the warmer weather than with delightfully colourful salads, laden with homegrown avos for ultimate deliciousness?
Salads are quick and easy to prepare, and perfect for sunny days when you’re looking for light, flavourful meals. This year we’re moving salads off the side menu and making them the main attraction – with buttery, creamy avos playing the leading role in our dazzling dishes.
Salads actually have a pretty interesting history, heralding from around the first century AD when they were a hot favourite among the Greeks and Romans who drizzled vinegar, oil and herbs over layers of raw vegetables. Hippocrates, being the trend-setter that he was, jumped on the raw food craze, and suggested that salads be eaten before the main meal for optimal health.
In South Africa, we love our salads. Ever been to a braai without salads? Tried to order a quiche in a café without a salad? Or visited a harvest table that wasn’t overflowing with salads of every description?
We didn’t think so! Salads also happen to be our favourite way of adding an avo or two to our meals. According to 2021 research by the South African Avocado Growers’ Association (SAAGA), most consumers prefer simple avo recipes, with 84% of survey respondents choosing ‘avo in a salad’ as their favourite dish.
Green and dark-skinned avos are available in South Africa almost all year round, and are as equally delicious and nutritious. This spring, we’re combining fresh and zesty fruit with avos to take salads to the next level.
First up is Avocado, Plum, Tomato and Sesame Seed Salad. You can substitute the plums with other stone fruit such as nectarines or white peaches, and double up on that sesame seed dressing (store it in the fridge in a mason jar), as it’s delish on pretty much every other salad you’re ever going to make.
Next on our spring menu is Avocado, Feta, Olive and Melon Salad. Watermelon and feta salad is a classic outdoor entertaining salad, and we’ve given ours an avo-licious twist by adding our favourite fruit – avos, of course! If you can’t get your hands on watermelon, substitute it with green melon or strawberries. This salad also makes for a bright and beautiful starter served on individual plates.
Whether you’re making them with fruit, veg or a combination of both, be sure to add an avo to your salad this spring!
Autumn Avocado, Plum, Tomato & Sesame Seed Salad
- Serves 6 – 8
- Preparation time: 30 minutes
- Cooking time: 0
Ingredients:
- 2 ripe avocados, peeled, stoned and quartered
- 600 g mixed ripe assorted tomatoes
- 3 ripe plums, pitted and sliced into wedges
- 6 spring onions, sliced on the diagonal
- Handful of chives, roughly chopped
For the sesame seed dressing
- 1 clove garlic, finely chopped
- 30 ml (2 tbsp) red wine vinegar
- 10 ml (2 tsp) fish sauce (optional, omit for vegan)
- 10 ml (2 tsp) soya sauce
- 125 ml (½ cup) avocado or canola oil
- 30 ml (2 tbsp) toasted sesame seeds (reserve 1 teaspoon for garnish)
- 5 cm ginger, finely grated
- 30 ml (2 tbsp) caster sugar
- Pinch of chilli flakes, (optional)
Method:
- Start by making the dressing; place all the ingredients in a screw top jar and shake well to combine. Allow to stand and infuse while you make the salad.
- To make the salad; arrange the avocado quarters, tomatoes and plum slices on a large platter, sprinkle over spring onions, chives and reserved sesame seeds.
Serve drizzled with sesame dressing. - Serve immediately.
Avocado, Feta, Olive & Melon Salad
- Serves 4
- Preparation time: 20 minutes
- Cooking time: 0 minutes
Ingredients:
- 2 avocados, peeled, stoned and sliced
- 700 g watermelon, peeled and cubed
- 1 red onion, finely sliced
- 200 g firm feta, crumbled
- 20 black olives, pitted
- 1 bunch fresh mint, roughly chopped
- Micro greens to garnish
- Freshly ground pepper, to taste
- Lime wedges to serve
For the dressing
- 30 ml (2 tbsp) balsamic reduction
- 30 ml (2 tbsp) avocado or olive oil
Method:
- Arrange the avocado and watermelon on individual plates or a large platter, scatter with the red onion slices, crumbled feta and olives.
- Garnish with mint leaves, and micro greens, a grinding of pepper and drizzle with oil and balsamic vinegar.
- Serve immediately with lime wedges.
For further information and avo recipes, visit www.avocado.co.za , like us on Facebook @iloveavocadoSA and follow us on Instagram @iloveavossa
