Celebrate the 2021 avo season by adding an avo (or two) to your family’s best-loved dishes, for simple, quick and utterly delicious meals made with love.
Add an Avo
If 2020 taught us anything, it was to spend more time doing what we love and less time doing what we don’t. Like enjoying more time together sharing wholesome meals and less time in the kitchen preparing them.
Good thing that the 2021 avo season is in full swing then. Why? Because avos are definitely more of what we love and are an easy way to add that something special to any regular family meal!
It’s Avo Season
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.
Good for you
While we love the fact that South African avos are available almost all year-round, we’re particularly happy that they are in plentiful supply in winter due to the immune support they may offer in the colder months.
Did you know avos are high in copper, a source of fibre (5.3g fibre per 100g) and contain antioxidants?
Copper is known to support immune system function. Fibre is essential for good gut health; around 65% of the immune system is housed in the gut, which regulates immunity and helps to protect against invading pathogens that cause disease.
Antioxidants are powerful food components that maintain and regulate immune function, and avos contain the antioxidant nutrients lycopene and beta-carotene.
It’s avo season, so not only are avos ripe and ready right now but they’re a source of nutrients, versatile and super quick and easy to add to most recipes. Almost every meal can be perfected with avos; try it on steaks, burgers, baked potatoes, pasta…. the list goes on.
RECIPE: MEXICAN CHICKEN TRAY BAKE
Serves: 4
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
INGREDIENTS
- 4 chicken thighs and 4 chicken drumsticks
- 1 tablespoon taco seasoning
- 1 jar tomato salsa (can be substituted with 1 can chopped tomato & onion)
- 500 g pumpkin or butternut, seeded, peeled, cut into wedges
- 1 red onion, cut into wedges
- 3 red and yellow peppers, seeded, thinly sliced
- 200 g mixed cherry tomatoes
- 1 tablespoon avocado or olive oil
- 1 avocado, stoned, peeled, thinly sliced
For the chilli-lime cream:
- 160 g sour cream
- 2 teaspoons chilli or hot sauce (optional)
- 1 tablespoon lime juice
- Fresh coriander
- Additional mashed avocado or guacamole to serve
METHOD
Preheat oven to 200°C. In a large bowl toss the chicken thighs and drumsticks with the taco seasoning.
Spoon tomato salsa over the base of a casserole dish. Arrange the pumpkin, onion, peppers and tomatoes over salsa. Top with chicken mixture. Drizzle with oil.
Bake, turning occasionally, for 35-40 minutes or until the vegetables are tender and the chicken is golden brown and cooked through. Set aside for 5 minutes to rest.
Meanwhile, to make the chilli-lime cream, combine sour cream, chilli sauce and lime juice in a small bowl. Season.
Arrange the avocado and coriander over the chicken mixture in the pan. Serve with the chilli-lime cream and extra guacamole.
Click here for more delish avo recipe inspiration.