The avocado stands out as one of nature’s most decadent offerings, boasting richness, creaminess and a delicate flavour that is unmatched.
Research conducted by the SA Avocado Growers’ Association (SAAGA) has revealed a significant surge in the popularity of avocados among consumers in recent years. Once viewed as a luxury ingredient, avocados have now become a beloved staple in many South African households.
Numerous studies have highlighted the benefits of incorporating avocados into daily diet routines. From being a crucial component of a healthy and balanced diet to promoting better skin elasticity and firmness in healthy individuals, avocados offer a double win with their healthy fats and folate content.
Apart from its health benefits, avocado is also renowned for its delicious taste and incredible versatility in the kitchen. Whether you’re whipping up breakfast, crafting starters, preparing
Mains, indulging in snacks or even creating cocktails, avocado proves itself to be a winning ingredient in every culinary realm.
Here are some delightful recipes to try this avocado season:
Fishcakes and Avocado Bahn Mi
Experience a burst of flavours with our Fishcakes and Avocado Bahn Mi recipe. Crispy fishcakes, creamy avocado and zesty pickled veggies come together perfectly.
REPARATION TIME 20 minutes
COOKING TIME 20 minutes
SERVES 4 as a light meal or starter
Ingredients:
- 4 fishcakes (ready-made)
- 15 ml (1 tbsp) sesame oil
- ¼ cup (60 ml) water
- 1 carrot, shredded
- 10 ml (2 tsp) rice wine vinegar
- 100 grams (⅓ cup) mayonnaise
- 4 long white bread rolls or
2 baguettes, halved - 1 cucumber, sliced lengthways
- 1 avocado, peeled, stoned and sliced
- Sweet chilli sauce to drizzle
To serve:
- Coriander leaves
- Sliced small red chilli
- Chopped spring onion
- 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 chopped spring onion and roasted cashews.
Potato Salad with Avo-nnaise
Embrace the cosy comfort of winter with our Potato Salad with Avo-nnaise. This creamy and flavourful salad features tender potatoes coated in a velvety avocado-based avo-nnaise, offering a comforting and nourishing dish perfect for chilly days.
PREPARATION TIME 30 minutes
SERVES 4–6
Ingredients for the avo-nnaise:
- 2 avocados, peeled and chopped
- 50 ml avocado oil
- 1 tsp smooth Dijon mustard
- 1 tsp crushed garlic
- 1 lemon, juiced and zest
- Pinch of sea salt
- Freshly ground black pepper
- Ingredients for the potato salad:
- 500 grams peeled new potatoes, cooked and roughly chopped
- 1 large avocado, roughly chopped
- Chopped chives to garnish
- Freshly ground black pepper to garnish
Method:
To make the avo-nnaise, place all the ingredients in a jug and blend with a stick blender until smooth and pourable. Add a couple of teaspoons of cold water if necessary,
to reach a pourable consistency.
To assemble the salad, combine all the ingredients in a bowl, and stir through a couple of tablespoons of avo-nnaise until the potatoes are well coated.
Spoon the salad into a bowl and garnish with roughly chopped avocado, chopped chives and freshly ground black pepper.
Avocado Mint Mojito
Food and drink guru, The Tasting Table, maintains there is renewed interest in real fruit cocktails and that ‘vegetables in cocktails have reached peak sophistication’. Everything goes when it comes to craft cocktails.
Preparation time 5 minutes
Makes 4 small glasses
Ingredients:
- Handful of fresh mint leaves (about 40 leaves or more), rinsed 3 limes, rinsed
- 10 ml (2 tsp) white sugar
- 2 ripe avocados, peeled, stoned and diced
- 50 ml (2 tots) rum (optional) 500 ml (2 cups) crushed ice or ice cubes
- 1 litre (4 cups) soda water, chilled
Method:
Reserve 4 sprigs of mint for garnish. Tear the remaining mint leaves up and place in a large shaker or large mason jar with a lid.
Cut one lime into quarters and place one quarter in each glass as a garnish.
Cut the remaining 2 limes into quarters and place in the shaker with mint leaves and add the sugar. Crush with a muddler or a wooden spoon to release the mint flavour.
Add the diced avocado and rum, if using, and mash well. Add the crushed ice and close the lid of the shaker. Shake well until the avocado is mixed with the rest of the ingredients. Pour in half of the soda water and stir gently to combine – take care as the soda will fizz.
Fill four glasses with more ice, strain the avocado mojito into the glasses, and top up with more soda. Garnish with a mint sprig and serve.
Also see: 3 Important delicacies you need to have this Easter
