If chocolate bunnies don’t do it for you, the Easter egg you need is an avocado – nutritious and delicious! A treasure full of hidden nourishing qualities and tastebud delights.
The coming Easter weekend is all about family and enjoying braais outdoors. Why not add avocado to chargrilled steak or your usual chesa nyama with a little spicy sauce on the side for a restaurant-quality meal?
Our favourite accompanying avocado salad is to combine big chunks of creamy avocado with the internet trend of smashed cucumber, adding soft herb leaves, a dressing of soy sauce and rice vinegar, crushed garlic and a few red pepper flakes, all scattered with sesame seeds or toasted peanuts. Bliss!
If you’re keeping the feasting indoors, this avo salad works just as well with your Easter Sunday lamb roast, or make deviled eggs filled with mashed avocado, cottage cheese, egg yolk and a good dose of chilli!
Not eating meat on Good Friday? We’ve got you covered with a divine crispy oven-baked fish with avocado tartare recipe:
You’ll need: For the fish – avocado or olive oil to drizzle; 30ml Parmesan cheese, finely grated; 2/3 cup dried breadcrumbs; 15ml fish spice; 8 firm white fish fillets; 1 egg, lightly beaten
For the tartare – 10ml capers, drained and chopped; 3 small gherkins, chopped; 2 spring onions, chopped; 15ml fresh dill, chopped; 45ml plain yoghurt; juice and zest of a lemon; 2 ripe avocados, peeled, stoned and diced; extra lemon wedges to serve; extra dill to garnish
Preheat the oven to 180˚C.
Add a drizzle of the oil onto a baking tray.
Combine the Parmesan and breadcrumbs on a plate.
Season the fish with the fish spice, dip the fish into the egg and then the breadcrumb mixture to coat.
Arrange fish on the baking tray and bake until golden and the fish flakes easily when pressed with a fork, about 10 – 15 minutes depending on the thickness of the fish.
While the fish is cooking make the tartare: Place the capers, gherkins, spring onions, and dill into a bowl and mix to combine. Divide the mixture in half and place one half in the jug of a stick blender with the yoghurt, lemon juice and zest and one avocado. Whizz with a stick blender until smooth, spoon into a bowl and stir through the remaining half of the caper mixture.
Serve the fish with the second diced avocado, tartare sauce and wedges of lemon. Garnish with dill.