What better way to celebrate the holidays 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.
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 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!
AVOCADO, PLUM, TOMATO AND SESAME SEED SALAD
Serves 6 – 8
Preparation time: 30 minutes
Ingredients: 2 ripe avocados, peeled, stoned and quartered; 600g mixed ripe assorted tomatoes; 3 ripe plums, pitted and sliced into wedges; 6 spring onions, sliced on the diagonal; a handful of chives, roughly chopped
For the sesame seed dressing: 1 clove garlic, finely chopped; 30ml red wine vinegar; 10ml fish sauce (optional, omit for vegan); 10ml soya sauce; 125ml avocado or canola oil; 30ml toasted sesame seeds (reserve 1 teaspoon for garnish); 5cm ginger, finely grated; 30ml 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, and sprinkle over spring onions, chives and reserved sesame seeds.
Serve drizzled with sesame dressing.
Serve immediately.
AVOCADO, FETA, OLIVE AND MELON SALAD
Serves 4
Preparation time: 20 minutes
Ingredients: 2 avocados, peeled, stoned and sliced; 700g watermelon, peeled and cubed; 1 red onion, finely sliced; 200g 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: 30ml balsamic reduction; 30ml avocado or olive oil
Method:
Arrange the avocado and watermelon on individual plates or a large platter, and 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.
Details: For more info and recipes, head over to www.avocado.co.za, like them on Facebook @iloveavocadoSA and follow them on Instagram @iloveavossa
Images: THE SOUTH AFRICAN AVOCADO GROWERS’ ASSOCIATION
