Avos are also naturally free from sodium, contribute to increased fruit and vegetable intake, and are a source of potassium.
You know what goes really well with Easter? Avocados. That’s right, avos are the ideal accompaniment to Easter spreads. No, not because of their Easter egg shape, but because they’re the perfect partner for South Africa’s most loved Easter meal – pickled fish.
Buttery avos blend superbly with the subtle Cape Malay curry flavours of pickled fish. This humble dish has been reinvented in recent years, with chefs making subs, tacos and even bunny chow with pickled fish. And here’s the kicker, they’re topping them with avos. Sliced in subs, mashed as guacamole in tacos and diced in bunny chow. So it’s official, avos and pickled fish are a thing!
But if you like your fish a little less traditional and a little more on-trend, never fear, avos are near! You can enjoy the fish and avo combo in a refreshing Avocado, Salmon Trout & Passionfruit Salad Platter or Fishcakes and Avocado Bahn Mi (Vietnamese subs) – our two top picks for an Easter menu with a difference.
Foods higher in good fats may also lower the risk for depression, anxiety and other mental disorders. Plus their high monounsaturated fat content may help to reduce blood cholesterol levels and lower the risk for heart disease, especially when used to replace the bad saturated and trans fats.
Recipes compliments of The South African Avocado Growers’ Association.
Avocado, salmon trout & passionfruit salad platter
Preparation time: 10 – 15 minutes
Ingredients
- 4 avocados, peeled, stoned and sliced
- Smoked trout ribbons
- Smoked salmon trout
- Passion fruit, halved (if unavailable may substitute with pineapple/pomegranate/grapefruit/nectarine)
- Avocado or olive oil, to drizzle
- Salt and freshly ground black pepper, to taste
- Micro greens, to garnish
- Lemon wedges, to serve
Method
- Arrange the avocado slices, salmon and smoked salmon ribbons on a large platter. Add the passion fruit halves.
- Drizzle with oil, season and garnish with micro herbs and lemon wedges
Fishcakes and avocado bahn mi
Preparation time: 20 minutes | Cooking time: 20 minutes
Ingredients
- 4 fishcakes
- 15 ml (1 tbsp) sesame oil
- ¼ cup (60 ml) water
- 1 carrot, shredded
- 10 ml (2 tsp) rice wine vinegar
- 4 long white bread rolls or 2 baguettes, halved
- 100 g (⅓ cup) mayonnaise
- 1 cucumber, sliced lengthways
- 1 avocado, peeled, stoned and sliced
- Sweet chilli sauce to drizzle
To serve
- Coriander leaves
- Sliced small red chilli
- Chopped roasted cashews
Method
- Cook or bake fish cakes according to instructions on the packaging.
- Place the sesame oil, water, carrot and vinegar in a small bowl and toss to combine. Set aside for 5 minutes.
- Spread the mayonnaise onto the rolls and divide the cucumber, carrot and fishcakes between them.
- Add the sliced avocado.
- Drizzle with sweet chilli sauce.
- Top with the coriander and chilli and serve with the spring onion and chopped roasted cashews.
