Spring has officially sprung in Mzansi, bringing with it longer, warmer days, blooming Namaqualand daisies and the unmistakable smell of braai this Heritage Month. As we say goodbye to winter and hello to outdoor entertaining, it’s time to refresh our meals with vibrant flavours, bright colours and the evergreen favourite, South African avos.
Elevate your table spread with reinvented classics and bold creations this Heritage Month.
Whether green-skinned or dark-skinned, local avos are creamy, nutrient-rich and perfect for springtime eating. They’re the ultimate braai sidekick, adding a burst of flavour, tasty texture and healthy goodness to your heritage-inspired meals.
Spring signals the start of al fresco dining – or as we call it in South Africa, ‘braai time’ with family and friends. And no braai is complete without a splash of avo green. Elevate your spring table spread with reinvented classics like Three-Bean Salad or bold creations like Cucumber, Avo and Dill Salad.
Invite South African avocados to the party.
From traditional boerie and braai broodjies to charred veg and sensational salads, adding South African avos gives your plate a fresh and flavourful edge. Local avocados are not only delicious, they’re ideal for Heritage Month gatherings and bringing colour and creativity to the plate.
So, whether you’re making midweek meals or entertaining at the weekend, make sure to invite South African avocados to the party. Light, bright and full of flavour, they’re the perfect ingredient to celebrate braai season, especially with these avocado recipes.
Cucumber, Avo and Dill Salad
Serves 6 as a side dish | Prep time: 25 minutes
For the Dressing
3 Tbsp (45 ml) avocado or olive oil
⅓ C (80 ml) lemon juice
Pinch of dried chilli flakes
Honey, to taste
Salt and pepper, to season
For the Salad
1 cucumber, cut into ribbons
2 avocados, pitted, skin removed and cut into chunks
½ small red onion, peeled and thinly sliced
Handful of fresh dill, finely chopped
Method
For the dressing, combine all the ingredients. Add honey to taste. Season with salt and pepper.
To prepare the salad, use a vegetable peeler to cut the cucumber into ribbons. Place on a platter with the remaining salad ingredients. Drizzle over the dressing and enjoy.
Tangy Avocado Three-Bean Salad
Serves 6 | Prep time: 25 minutes + marinating | Cooking time: 5 minutes
For the Dressing
1 garlic clove, crushed
Zest and juice of 1 lemon
¼ C (60 ml) avocado or olive oil
3 Tbsp (45 ml) chutney
Salt and pepper, to season
For the Salad
400 g tin three-bean mix, drained and rinsed
400 g tin butter beans, drained and rinsed
½ red onion, peeled and thinly sliced
Handful of fine green beans, ends trimmed and blanched
1½ avocados, pitted, skin removed and sliced
Handful of fresh parsley and/or mint, chopped
Salt and pepper, to season
Method
For the dressing, combine all the ingredients. Season with salt and pepper.
To make the salad, combine the three-bean mix and butter beans. Toss through the dressing. Allow to stand for at least 1 hour to marinate.
Just before serving, toss through the onion, green beans, avocado and parsley/mint. Season with salt and pepper and serve while fresh.
Want more? Try these avocado recipes this season.
