{"id":18078,"date":"2023-09-21T10:00:32","date_gmt":"2023-09-21T08:00:32","guid":{"rendered":"https:\/\/getitmagazine.co.za\/pretoria\/?p=18078"},"modified":"2024-05-30T15:36:25","modified_gmt":"2024-05-30T13:36:25","slug":"avospiration-for-your-heritage-month-meals","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2023\/09\/21\/avospiration-for-your-heritage-month-meals\/","title":{"rendered":"Avospiration for your Heritage Month meals"},"content":{"rendered":"

Bunny chow, potjiekos, shisanyama, koeksisters and biltong. Some foods are so woven into our heritage, it\u2019s impossible to be South African and not<\/em> love them. Another thing that\u2019s proudly South African? Homegrown avos, of course, and no Heritage Month would be complete without them!<\/strong><\/h4>\n

With the arrival of the warmer weather, it\u2019s the perfect time to ditch the hot comfort foods of winter for the zesty freshness of spring-themed salads. Avos are bold and bright, and as refreshing as a spring breeze, putting them on top of the ingredient list when it comes to salads for your Heritage Month picnic or braai.<\/p>\n

Speaking of braais, September is also Braai4Heritage Month \u2013 and what\u2019s a spring braai without salads, or salads without avo, right? Spring, braais, salads and avos, they all go hand-in-hand like boerie and rolls with an extra dollop of chakalaka.<\/p>\n

There\u2019s no shortage of inspiration for sumptuous salads for the braai. Continue your family\u2019s time-honoured salad traditions like potato salad, pasta salad or three bean salad and add an avo for a springtime twist or try one of the season\u2019s new braai salads for size.<\/p>\n

This Heritage Month we\u2019re whisking up avocado and iceberg salad with avocado and cashew nut cream dressing. It\u2019s rich and creamy, with a hint of dill adding a Mediterranean touch (which makes it particularly well suited to al fresco dining!)<\/p>\n

But we\u2019re also adding avos as our braai sides: As guacamole with chilli on grilled mielies; cubed with chopped tomatoes and cucumber for the original braai slaai; and halved, stoned, seasoned and dressed with avocado oil and lemon juice for a no-fuss serving of green goodness.<\/p>\n

We all know the best part about having a braai are the leftovers you get to enjoy the next day. Well, we\u2019re delighted to say there are avo salad recipes for those days as well. Chicken and avo club salad gets our vote, because not only is it fresh and tangy, but filling too.<\/p>\n

As if you needed any more reasons to whip up an avo-laced salad this Heritage Month, consider for a second that it\u2019s the ultimate feel-good food that\u2019s also load-shedding friendly!<\/p>\n

Get out your vellies, dust off your vuvuzela and fly the flag high, because it\u2019s Heritage Month and South African avocados are on the menu.<\/p>\n

For further information and avo recipes, visit www.avocado.co.za<\/a> , like them on Facebook @iloveavocadoSA<\/a> and follow them on Instagram @iloveavossa<\/a><\/p>\n

\"\"
Avocado and iceberg salad with avocado and cashew nut cream dressing<\/figcaption><\/figure>\n

Avocado & iceberg salad with avocado & cashew nut cream dressing <\/strong><\/p>\n

Serves 4\u00a0 <\/em><\/p>\n

Preparation time:<\/strong> 20 minutes<\/p>\n

Cooking time:<\/strong> 20 minutes<\/p>\n

 <\/p>\n

Ingredients:<\/strong><\/p>\n

For the salad:<\/p>\n

    \n
  • \u00bd small red onion, halved and thinly sliced<\/li>\n
  • 65 ml (\u00bc cup) lemon juice<\/li>\n
  • \u00bd small iceberg lettuce, quartered<\/li>\n
  • 30 ml (2 Tbsp) dill, finely chopped<\/li>\n
  • 2 large avocados, peeled, stoned and sliced<\/li>\n<\/ul>\n

     <\/p>\n

    For the dressing:<\/p>\n

      \n
    • 250 ml (1 cup) cashew nuts, salted and roasted, soaked overnight (soaked in water)<\/li>\n
    • 65 ml (\u00bc cup) lemon juice<\/li>\n
    • 1 avocado, peeled, stoned and quartered<\/li>\n
    • 65 ml (\u00bc cup) water<\/li>\n
    • Pinch of salt and black pepper<\/li>\n
    • 65 ml (\u00bc cup) avocado or olive oil<\/li>\n<\/ul>\n

       <\/p>\n

      Method:<\/strong><\/p>\n

        \n
      1. Soak the onion slices in lemon juice to pickle slightly and remove the raw flavour, for about 10 minutes.<\/li>\n
      2. To make the dressing, place\u00a0cashew nuts, lemon juice,\u00a0oil\u00a0and\u00a0avocado in a food processor and blend until smooth, adding the water through the feeder tube until a pouring consistency is reached.<\/li>\n
      3. To serve, arrange\u00a0lettuce\u00a0wedges and\u00a0onion\u00a0on a platter. Top with\u00a0avocado\u00a0slices and drizzle with dressing and garnish with chopped dill. Serve immediately.<\/li>\n<\/ol>\n

         <\/p>\n

        \"\"
        Chicken and avocado club salad<\/figcaption><\/figure>\n

        20-Minute Meal – Chicken and avocado club salad<\/strong>
        \n<\/em><\/strong>Serves 4\u00a0 <\/em><\/p>\n

        Preparation time:<\/strong> 10 minutes<\/p>\n

        Cooking time:<\/strong> 10 minutes<\/p>\n

         <\/p>\n

        Ingredients:<\/strong><\/p>\n

          \n
        • \u00bd French loaf or baguette<\/li>\n
        • 15 ml (1 Tbsp) avocado or olive oil<\/li>\n
        • 4 pancetta or bacon slices<\/li>\n
        • 2 eggs, boiled and cooled<\/li>\n
        • 100 g (\u2153 cup) mayonnaise<\/li>\n
        • 30 ml (2 Tbsp) white wine vinegar<\/li>\n
        • 15 ml (1 Tbsp) wholegrain mustard<\/li>\n
        • 1 pkt mixed salad leaves<\/li>\n
        • 1 avocado, peeled, stoned and thinly sliced<\/li>\n
        • 500 ml (2 cups) cooked chicken breast or leftover roast chicken, sliced<\/li>\n
        • 125 ml (\u00bd cup) finely chopped chives<\/li>\n<\/ul>\n

           <\/p>\n

          Method:<\/strong><\/p>\n

            \n
          1. Heat a grill pan to medium-high. Use a serrated knife to cut\u00a0the baguette\u00a0diagonally into 5 mm-thick slices. Brush with a little of the\u00a0oil. Cook on the grill until lightly toasted, about 1 minute each side. Transfer to a plate and set aside.<\/li>\n
          2. Cook the\u00a0pancetta\u00a0or bacon on the grill until crisp, about 1 minute on each side. Transfer to a plate and break into shards.<\/li>\n
          3. Peel the eggs and cut in half.<\/li>\n
          4. Combine the\u00a0mayonnaise,\u00a0vinegar\u00a0and\u00a0mustard\u00a0in a small bowl.<\/li>\n
          5. Arrange the lettuce and avocado on a large serving plate and top with the baguette. Sprinkle over the pancetta and chicken and drizzle with the mayonnaise dressing and top with egg. Season to taste and sprinkle with chives to serve.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

            Bunny chow, potjiekos, shisanyama, koeksisters and biltong. Some foods are so woven into our heritage, it\u2019s impossible to be South African and not love them. Another thing that\u2019s proudly South African? Homegrown avos, of course, and no Heritage Month would be complete without them! With the arrival of the warmer weather, it\u2019s the perfect time […]<\/p>\n","protected":false},"author":113,"featured_media":18079,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2006],"tags":[7480,323,646],"class_list":{"0":"post-18078","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-avocado-meals","9":"tag-heritage-day","10":"tag-recipes"},"yoast_head":"\nAvospiration for your Heritage Month meals - Get it Pretoria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2023\/09\/21\/avospiration-for-your-heritage-month-meals\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Avospiration for your Heritage Month meals - Get it Pretoria\" \/>\n<meta property=\"og:description\" content=\"Bunny chow, potjiekos, shisanyama, koeksisters and biltong. Some foods are so woven into our heritage, it\u2019s impossible to be South African and not love them. Another thing that\u2019s proudly South African? Homegrown avos, of course, and no Heritage Month would be complete without them! 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