[ad_1]
This Heritage Day, why not celebrate two South African favorites – our beloved braai with local avocados.
After all, what’s a braai without salad, and what’s a salad without avocado, right?
From the berg to the bush and the beach (or even just in your backyard), South Africans can braai anywhere, anytime.
This makes braais perfect for picnics in the park as well.
Of course, avocados are just as versatile, so you can take them with you no matter where you choose to light those coals.
However you plan to enjoy your Heritage Day braai, we have three must-have oo-laden salads to accompany your festivities: the quintessential braai salad, a biltong salad, and a boerewors salad.
Naturally, avocados are the stars of these three braai sides, adding a healthy dose of copper, fiber, and antioxidants to your meals.
Copper is known to support the function of the immune system, while fiber is essential for good gut health and antioxidants are powerful dietary components that maintain and regulate immune function.
For this classic braai salad, simply pair quarters of avocado with cubed cucumber and chopped red onion.
For its biltong counterpart, combine the ingredients for your traditional braai salad – tomatoes, cucumber, chunks of avocado, feta, and olives – and top with grated biltong.
Boerewors is often left by a braai. Forget the post-braai boerie rolls and instead use your leftovers the next day in a salad: boerewors, grilled butternut slices and avo wedges with microgreens are a refreshing, more nutritious, super tasty and satisfying alternative!
That you indulge in shisa nyama; Grilled peri-peri chicken and masala chops, bangers and rashers, plant-based protein or a full Mzansi braai with the works, increase your heirloom quota and add South African avocados to your Heritage Day table.
For more information and avo recipes, visit www.avocat.co.za, like @iloveavocadoSA on Facebook and follow @iloveavossa on Instagram.
Greek avocado and biltong salad
For 6 persons
Preparation time: 15 minutes
Ingredients:
• 2 large ripe avocados
• 400 g of cherry tomatoes or cocktails
• 2 English cucumbers
• 200 g of feta
• 150g of olives
• 15 g of fresh herbs, dill, parsley or chives (one or a combination of all three)
• 70g biltong, sliced
For the dressing:
• 150 ml of avocado oil or olive oil
• 75 ml of lemon juice
• 20 g of fresh herbs
• Sea salt and ground pepper
Method:
• Whisk dressing ingredients together in a pitcher or shake in a screw jar.
• Cut and peel the avocados, remove the seeds and cut them into quarters.
• Cut the tomatoes in half lengthwise.
• Cut the cucumber into large wedges.
• Cut the feta cheese into cubes or crumble.
• Place the avocado, tomatoes, cucumber in a large bowl, add the olives and mix the ingredients gently.
• Spread the feta cheese and biltong on top and garnish with chopped fresh dill, mint and parsley.
• Dressing can be served separately.
Three Ingredient Avocado Braai Salad
Servings: 6
Preparation time: 10 minutes
Ingredients:
• 4 whole ripe avocados
• 1 English cucumber
• 1 red onion, finely chopped
For the dressing
• ¼ cup (65 ml) soy sauce
• 3 tablespoons of honey
• 1 teaspoon of chilli flakes (optional)
• Fresh chives for garnish
Method:
• Peel and remove the seeds from the avocado and cut it into quarters. Cut the cucumber in half and cut it into 3 to 4 cm slices. Slice the cucumber.
• Combine salad ingredients in a bowl.
• To make the vinaigrette, whisk the soy sauce and honey together and pour over the salad, sprinkle with chili flakes and chives, serve immediately.
Avocado and boerewors salad
For 4 people
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
• 2 large ripe avocados
• 650g of boerewors
• 2-3 large sweet potatoes, preferably orange (can replace butternut)
• 50 ml of avocado oil or olive oil
• 1 tablespoon of braai spice
• 100 ml of sweet chili sauce
For garnish :
Fresh herbs or microgreens
Method:
• Preheat the oven to 200 ° C.
• Rub the sweet potatoes, cut them into quarters, drizzle with oil and sprinkle with braai spices.
• Roast on a baking sheet for 30 to 40 minutes until cooked through and edges are charred.
• Remove the casing from the boerewors and, with wet hands, roll the sausage meat into balls the size of a ping-pong ball or a walnut.
• Fry the boerewors balls in a non-stick skillet until golden brown and cooked through, about 10 minutes.
• To assemble the salad, place the sweet potatoes and boerewors on a plate, peel and quarter the avocados and place them on the plate, drizzle with the sweet pepper sauce and garnish with herbs or microgreens, serve hot.
[ad_2]
