In South Africa, al fresco dining is just a fancy way of saying sitting outside around the braai.
Especially in September when we flex our Saffa muscle and celebrate our heritage.
No self-respecting braai is complete without homegrown avos – the ultimate springtime ingredient.
- It’s true, South Africans are proud of our culture: of our braais, our boys in green and gold, our Big Five…the list goes on. If it’s local, it’s lekker. Our famous avos are right up there. Whether green-skinned or dark-skinned, both are equally creamy, dreamy, delicious and nutritious, and can be included as part of a healthy eating plan.
At this time of the year, that translates to sunny lunches outside, lazy afternoons with sundowners and snacks, and evenings around the fire with boerie, braai broodjies, chops, grilled veg and of course, the quintessential braai salads.
We know the 3-bean salad is a fireside staple, but with avos still available at this time of year, and their fresh colouring and buttery flavour, we think it’s time this favourite was given a whole new look. And that regular old Greek salad? We’re giving it the boot for a heritage-inspired avo salad instead. Our Tangy Avocado 3-Bean Salad and Cucumber, Avo and Dill Salad are just the dishes to get the party started.
Be inspired by spring, our glorious weather and our colourful culture this Heritage Month when you gather with family and friends. Just remember to bring the green and add an avo (or 10!) to your sensational seasonal salads.
For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow us on Instagram @iloveavossa
Tangy Avocado 3-Bean Salad
Serves 6
Preparation time: 25 minutes + marinating
Cooking time: 5 minutes
Ingredients:
FOR THE DRESSING
- 1 garlic clove, crushed
- Zest and juice of 1 lemon
- 60 ml (¼ cup) avocado or olive oil
- 45 ml (3 tbsp) chutney
- Salt and pepper
FOR THE SALAD
- 400 g tin three-bean mix, drained and rinsed
- 400 g tin butter beans, drained and rinsed
- ½ red onion, thinly sliced
- Handful fine green beans, blanched
- 1½ avocados, sliced
- Handful parsley and/or mint, chopped
Method:
- For the dressing, combine all the ingredients. Season with salt and pepper.
- For the salad, combine the three-bean mix and butter beans. Toss through the dressing. Allow to stand for at least 1 hour to marinate.
- Just before serving, toss through the onion, green beans, avocado and parsley/mint. Season with salt and pepper.
Cucumber, Avo and Dill Salad
Serves 6 as a side
Preparation time: 25 minutes
Ingredients:
FOR THE DRESSING
- 45 ml (3 tbsp) avocado or olive oil
- 80 ml (⅓ cup) lemon juice
- Pinch dried chilli flakes
- Honey, to taste
- Salt and pepper
FOR THE SALAD
- 1 cucumber
- 2 avocados, cut into chunks
- ½ small red onion, thinly sliced
- Handful dill, finely chopped
Method:
- For the dressing, combine all the ingredients. Add honey to taste. Season with salt and pepper.
- For the salad, use a vegetable peeler to cut the cucumber into ribbons. Place on a platter with the remaining salad ingredients. Drizzle over the dressing.
