The warm weather returns, beckoning us to abandon our winter woolies and head outdoors. That means swapping soups for sosaties, steaks, and salads as we fire up the coals. It’s also time for stocking up on avos, because what’s a braai slaai without sun-kissed South African avos?
Spring is all about blossoms, blooms, and bright colours. Our Namaqualand daisies are in full bloom as are our jacarandas, which will soon cover the streets in lilac floral carpets.
This sets the tone for our meals too: lighter and brighter, and a riot of colours, whether on the stoep, around the pool, or right next to the braai!
This spring, we’re getting creative with green-skinned and dark-skinned avocados. Both are equally nutritious and can be included as part of a healthy eating plan.
We’re making a Spring Crudité Salad Platter with an Avo Dip, bringing all the creaminess of buttery avos to life, and a braai salad with a twist – Baby Marrow and Corn Pasta Salad with Avo Pesto (because basil pesto has hogged the limelight long enough!).
Our local avos plus a braai? Say no more! We couldn’t think of a better way to celebrate spring, our heritage, and our love for braais at the same time!
Take your cue from our spring menu or craft your own dazzling dishes to welcome the new season. Just make sure you add an avocado or two to amp up that spring colour, flavour, and freshness!
For further information and avo recipes, visit www.avocado.co.za, like us on Facebook @iloveavocadoSA, and follow us on Instagram @iloveavossa
Spring Crudité Salad Platter (with Avo Dip)
Serves 6-8 as a side
Preparation time: 25 minutes
Ingredients:
FOR THE AVO DIP
- 1 avocado, sliced + extra
- Handful of dill + extra
- 1 garlic clove, crushed
- 180 ml (¾ cup) plain yoghurt
- Juice of ½ lemon
- Salt and pepper
FOR THE SALAD
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- Handful of baby carrots, halved
- A handful of baby corn
- ½ cucumber, sliced into sticks and rings
- Handful long stem broccoli
- Handful of cauliflower (white and/or purple)
- A handful of sugar snap peas
- Handful of radishes, halved
Method:
For the dip, blitz together all the ingredients until smooth. Season with salt and pepper. Spoon into a dip bowl and place in the centre of a round platter. Garnish with extra avocado and dill. For the salad, arrange all the salad ingredients around the avocado dip.
Baby Marrow and Corn Pasta Salad with Avo Pesto Sauce
Serves 6 as a side
Preparation time: 25 minutes
Cooking time: 30 minutes
Ingredients:
- 2 corn cobs, cut kernels off cobb
- Salt and pepper
- ½ x 500 g packet Farfalle pasta (bows)
- Avocado or olive oil
- 3 medium baby marrows, thinly sliced
- 60 ml (¼ cup) salad dressing
FOR THE AVO PESTO SAUCE
- 2 avocados, sliced
- 2 handfuls basil + extra
- 60 ml (¼ cup) feta, crumbled + extra
- 125 ml (½ cup) plain yoghurt
Method:
Cook the corn in salted boiling water for 10 minutes. Drain. Cook over hot coals or a griddle pan for about 5 minutes or until charred all over. Cool, then slice the kernels off. Cook the pasta in salted, boiling water for 10 minutes, or until cooked. Drain.
Heat a splash of oil on high and fry the baby marrows for about 3 minutes or until golden brown on both sides. Transfer to a bowl and pour over the salad dressing. Mix through the pasta.
For the pesto sauce, blitz ½ of the avocados with the remaining ingredients until smooth. Season with salt and pepper. Mix through the pasta with the corn. Place on a serving platter. Top with remaining avocado, extra basil, and extra feta.
Variation:
Use penne pasta instead of Farfalle pasta.
