Here comes the sun…Mzansi’s favourite time of the year: spring! The warm weather returns, beckoning us to abandon our winter woolies and head outdoors. That means swapping soups for sosaties, steaks and salads as we fire up the coals. It’s also time for stocking up on avos, because what’s a braai slaai without sun-kissed South African avos?
Spring is all about blossoms, blooms and bright colours. Our Namaqualand daisies are in full bloom as are our jacarandas, which will soon cover the streets in lilac floral carpets. This sets the tone for our meals too: lighter and brighter, and a riot of colours, whether on the stoep, around the pool or right next to the braai!
This spring we’re getting creative with green-skinned and dark-skinned avocados. Both are equally nutritious and can be included as part of a healthy eating plan.
Try this Spring Crudité Salad Platter with an Avo Dip and a braai salad with a twist – Baby Marrow and Corn Pasta Salad with Avo Pesto.
Spring Crudité Salad Platter (with Avo Dip)
Serves 6-8 as a side
Preparation time: 25 minutes
Ingredients:
FOR THE AVO DIP
1 avocado, sliced + extra
Handful dill + extra
1 garlic clove, crushed
180 ml (¾ cup) plain yoghurt
Juice of ½ lemon
Salt and pepper
FOR THE SALAD
½ red bell pepper, sliced
½ yellow bell pepper, sliced
Handful baby carrots, halved
Handful baby corn
½ cucumber, sliced into sticks and rings
Handful long stem broccoli
Handful cauliflower (white and/or purple)
Handful sugar snap peas
Handful radishes, halved
Method:
For the dip, blitz together all the ingredients until smooth. Season with salt and pepper. Spoon into a dip bowl and place in the centre of a round platter. Garnish with extra avo and dill.
For the salad, arrange all the salad ingredients around the avocado dip.
Baby Marrow and Corn Pasta Salad with Avo Pesto Sauce
Serves 6 as a side
Preparation time: 25 minutes
Cooking time: 30 minutes
Ingredients:
2 corn cobs, cut kernels off cobb
Salt and pepper
½ x 500 g packet Farfalle pasta (bows)
Avocado or olive oil
3 medium baby marrows, thinly sliced
60 ml (¼ cup) salad dressing
FOR THE AVO PESTO SAUCE
2 avocados, sliced
2 handfuls basil + extra
60 ml (¼ cup) feta, crumbled + extra
125 ml (½ cup) plain yoghurt
Method:
Cook the corn in salted boiling water for 10 minutes. Drain. Cook over hot coals or a griddle pan for about 5 minutes or until charred all over. Cool, then slice the kernels off.
Cook the pasta in salted boiling water for 10 minutes until cooked. Drain.
Heat a splash of oil on high and fry the baby marrows for about 3 minutes or until golden brown on both sides. Transfer to a bowl and pour over the salad dressing. Mix through the pasta.
For the pesto sauce, blitz ½ of the avocados with the remaining ingredients until smooth. Season with salt and pepper. Mix through the pasta with the corn. Place on a serving platter.
Top with remaining avocado, extra basil and extra feta.
Variation: Use penne pasta instead of Farfalle pasta.
