Make meals pop with colour, nutrients, texture and taste the goodness – just add an avo
Avo, glorious avo. Fill up on some added nutrition with the goodness of avocado – simply top off with thick slices of avo . . . mmm!
Avocados are a source of potassium, copper and fibre – and they contain antioxidant nutrients such as lycopene and beta-carotene. Together these powerful food components can help maintain and regulate immune function. The high monounsaturated fat content in avocados may also help to reduce blood-cholesterol levels and lower the risk of heart disease (when used to replace saturated and trans fats).
Add an avo
Perfect your meals at home, and even spice up takeaways – from salads to pastas, burgers and pizza, avo makes everything better.
It’s hard to think of another fruit as versatile as an avocado when it comes to snacking and mealtimes in the morning, noon and night. Mashed, diced, sliced or puréed, avos are always a delight – with a generous ability to make all other ingredients taste that much better!
Did you know?
The South African avocado season is currently in full swing with dark-skinned (Hass-type) and green-skinned avocados on supermarket shelves everywhere. So, don’t hold back, load your trolley and allow your inner chef unrestricted kitchen privileges.
South Africans are lucky to have avocados available almost all year round, thanks to our farmers growing both green-skinned and dark-skinned avos. That means a nearly year-long supply of these two equally delectable (slightly addictive) fruits.
Buttery, creamy green-skinned avo varieties include Fuerte, Edranol, Ryan, Reed and Pinkerton, are available from March until October. Hass, Maluma Hass and Lamb Hass are all rich, nutty dark-skinned avos and are available from March until November.
While a green-skinned avocado remains green when ripe, the dark-skinned Hass-type avos turn purple-black when ready to eat. Although avocados may vary in colour, shape and size, they are all extremely beneficial and versatile.
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, go on, satisfy your hunger and add some delicious, versatile and nutritious South African avos to your meal today.
Potato salad with bacon, egg & avo-nnaise
Serves 4-6 | Preparation: 30 min
2 avocados, peeled and chopped
50ml avocado oil
5ml (1t) Dijon mustard
5ml (1t) crushed garlic
1 lemon, juiced and zest
pinch of sea salt
freshly ground black pepper
cold water, optional
500g peeled new potatoes, cooked
150g bacon ORr pancetta, cooked and crumbled, plus extra to garnish
1 large avocado, roughly chopped
2 eggs, boiled and peeled
chopped chives and Italian flat-leaf parsley to garnish
freshly ground black pepper to garnish
- Place all the ingredients in a jug and blend with a stick blender until smooth and pourable. Add a few tablespoons of the cold water, if necessary, to reach a pourable consistency.
- Combine all the ingredients in a bowl and stir through a few tablespoons of avo-nnaise until the potatoes are well coated.
- Spoon the salad onto a platter and garnish with the avocado and bacon or pancetta. Quarter or grate the eggs and add on top of the salad.
- Garnish with the chives, parsley and black pepper.