Green-skinned and dark-skinned avocados are available in South Africa almost all year round, and the good news is that whichever colour avo you choose, they’re all equally delicious and nutritious!

Healthy Fats, Tasty Meals!

The buttery, creamy green-skinned avo varieties Fuerte, Edranol, Ryan, Reed and Pinkerton are available from March until October; and the rich, nutty dark-skinned Hass, Maluma Hass and Lamb Hass, from March until November.

Remember that green-skinned avos remain green when ripe, while dark-skinned avos turn purple-black when ready to eat – so please don’t squeeze! Even though avocados may vary in colour, shape and size, they are all a source of nutrients and can be included as part of a healthy eating plan.

The best thing about avos is that they are:

• High in energy
• High in heart-healthy fats
• High in vitamin K
• High in biotin
• Cholesterol-free
• Sodium-free
• A source of fibre

And when it comes to getting creative in the kitchen, dark-skinned and green-skinned avos shine equally brightly, as there’s no end to their uses in snacks, light meals, starters, main meals, desserts, bakes and even sweet treats.

So, no matter what you’re planning for your next meal, you can’t go wrong with adding an avo, whether green-skinned, dark-skinned or even both for double the deliciousness!

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Recipe: Three-Ingredient Pulled Chicken Sliders with Avo

This simple and tasty recipe is the perfect prep-ahead meal for busy weeknights and is super versatile. Use a pressure cooker to make this recipe even easier and to get the chicken deliciously tender. Serve with slider buns for the ultimate family meal.

Serves 4  | Prep time: 10 minutes + 30 minutes marinating | Cooking time: 40 minutes 

Ingredients

3 chicken thighs, skinless
3 chicken breasts, skinless
30 ml (2 tbsp) Mexican spice, enchilada mix or fajita spice mix
250 ml (1 cup) chicken stock
1 jar salsa

To Serve  

1 large ripe avocado,  peeled, stoned and sliced
1 spring onion, finely sliced
Lime or lemon wedges
Chilli or pickled jalapeños
Coleslaw mix
4 bread rolls, halved and toasted
Fresh coriander to garnish

Method

Season the chicken with the spice mix and set aside to marinate for 20 minutes.

Layer the chicken stock, salsa and then the chicken in a pressure cook, do not stir. Seal the lid and set timer to 20 minutes. When the time is up, let the pressure release naturally for 10 minutes before opening the venting valve.

Once open, remove the chicken pieces from the liquid. Reduce the liquid and allow to sauté and simmer until the sauce is thickened. On a chopping board, shred the chicken using two forks. Add the shredded chicken back into the reduced sauce and toss to coat.

To serve, lightly toast the bread rolls. Prepare the avocado and place other accompaniments in bowls for everyone to make their own slider. Enjoy!

For more info and tasty recipes, visit the SA Avocado Growers’ Association website below.

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