Enjoy avos the SA way this World Avocado Month

The World Avocado Association (WAO), of which South Africa is a member, will be dedicating the month of June to the awesome avocado.

In various parts of the world, various activities have been planned to celebrate this delicious fruit and its virtues. The WAO has planned events ranging from serving avo cocktails at the Bastille Day Garden Party in France to serving avo’ale, avocado fries and smashed avos in London’s pubs.

Here in South Africa we are going to encourage our rainbow nation to add an avo to their favourite traditional dishes during World Avocado Month.

Diced avo in a tomato and onion sambal helps cool off even the hottest Durban curry; slivers of avo on cold pickled fish makes for a refreshing take on this Cape Malay staple; and chopped avo mixed with mango atchar takes bunny chow and kotas to delicious new heights.

Avocado and sambals. Picture: Supplied

Avos are no stranger to the South African braai, so it’s hardly surprising they pair so perfectly with most meat including T-bones, sirloin, or fillet. Karoo lamb chops and ostrich steaks from the heart of Oudtshoorn are also simply heavenly when topped with well-seasoned slices of avo, fresh microgreens and a drizzle of balsamic reduction.

That’s not to mention the creamy deliciousness avos impart when tucked inside beefy boerie rolls; chicken and beef shawarmas; and juicy beef and chicken burgers. No braai is complete without a salad, and avos are the perfect partner to any salad.

Many hand-me-down recipes call for large quantities of fatty ingredients in their sauces and gravies. Isn’t it good to know avos offer a healthier, natural alternative? Avos contain no cholesterol, are virtually free from sodium, they’re high in monounsaturated fat and a good source of potassium.

To whet your appetite here are some avolicious ways to enjoy your avos the SA way:

Add an avo to your kota

Fill your half loaf with grilled chicken breast, salad, sliced avo and creamy avo mayo.

To make the avo mayo whizz avocado in a blender with a squeeze of lemon juice and 1-2 tablespoons of good quality olive oil. Season and use as an eggless mayo replacement.

Avocado and kota. Picture: Supplied

Add an avo to your boerie roll

Mash or cube an avo, gently mix it in with your favourite atchar and add it to your boerewors roll.

Avocado and boerie roll. Picture: Supplied

Add an avo to your braai meat

Make your steak Michelin Star worthy with a fresh avo topping. Mash two or three avos with lime juice, finely chopped spring onions, a deseeded chopped tomato, one clove of chopped garlic and a few splashes of Tabasco sauce.

Add a few dollops to your braaied steak and top with biltong shavings. Serve with onion rings and a little extra guacamole for dipping.

Avocado and steak. Picture: Supplied

Add an avo to your braai salad (Paleo/vegan/ gluten free)

Halve avocados and toss gently with cherry tomatoes, grilled sweetcorn, kidney beans, chopped chives and peppadews. Serve with a squeeze of lime juice and freshly ground black pepper.

Avocado and salad. Picture: Supplied

Add an avo to your baked potato

Add a zesty mashed avo topping to your baked potato. Simply slit your spud open and add a generous dollop of low fat cream cheese.

Then mash your avo, add seasoning, a dash of lemon juice and a drizzle of avocado oil (or olive oil). Pop this on top of the cream cheese and top with micro herbs, sprouts and seeds.

Avocado and baked potato. Picture: Supplied

Add an avo to your sambal

What is your favourite chicken curry without a sassy sambal on the side? Add diced avo and chopped fresh coriander to your traditional chopped tomato and onion and toasted coconut for a touch of the exotic.

Add an avo to your naartjie salad

Avocado and naartjie salad. Picture: Supplied

Salad ingredients
• 6 ripe avocados, peeled & sliced
• 1 red onion, sliced
• 2 naartjies, broken into segments
• 100g caramelised pecan nuts

Dressing ingredients
• ¼ cup honey
• ¼ cup cider vinegar
• ¼ cup poppy seeds

Method

1. Make the dressing by combining all the ingredients in a screw top bottle and shake to combine.

2. In a small bowl marinate the red onion for 5-10 minutes in the dressing.

3. Arrange the avocado on a platter, with the naartjies and nuts, pour the dressing and marinated onions over the salad.

4. Serve immediately.

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