If chocolate bunnies don’t do it for you, the Easter egg you need is an avocado – nutritious and delicious!
A treasure full of hidden nourishing qualities and tastebud dazzling delights.
The South African Easter weekend is all about family and enjoying braais outdoors, in the last days of warm weather. This year, add an avocado to chargrilled steak or your usual chesa nyama with a little spicy sauce on the side for a restaurant-quality meal.
Our favourite accompanying avocado salad is to combine big chunks of creamy avocado with the internet trend of smashed cucumber, adding your favourite soft herb leaves, a dressing of soy sauce and rice vinegar, crushed garlic and a few red pepper flakes, all scattered with sesame seeds or toasted peanuts. Bliss!
If you’re keeping the feasting indoors, this avo salad works just as well with your Easter Sunday lamb roast, or why not make devilled eggs filled with mashed avocado, cottage cheese, egg yolk and a good dose of chilli!
Not eating meat on Good Friday? We’ve got you covered with our divine Crispy Oven Baked Fish with Avocado Tartare recipe below.
- The local avocado season has begun, so no need to hold back on these delicious fruit – there’s plenty around to mash, dice and slice your way through every meal of the Easter long weekend.
Whether you choose green-skinned avos, which remain green when ripe, or the dark-skinned ones, which turn a magnificent purple-black to show they are ready to eat, avocados are a brilliant part of any healthy eating lifestyle.
The good-for-you fats in avocados may help keep bellies full and satisfied – perhaps the best news for helping kids (and adults) control the chocolate munchies after a family Easter egg hunt.
Avo Happy Easter!
For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow on Instagram @iloveavossa
Crispy Oven Baked Fish with Avocado Tartare
- Serves 4
- Preparation time: 15 minutes
- Cooking time: 15 minutes
Ingredients:
For the fish:
- Avocado or olive oil to drizzle
- 30 ml (2 tbsp.) Parmesan cheese, finely grated
- 80 g (2/3 cup) dried breadcrumbs
- 15 ml (1 tbsp.) fish spice
- 8 firm white fish fillets
- 1 egg, lightly beaten
For the tartare:
- 10 ml (2 tbsp.) capers, drained and chopped
- 3 small gherkins, chopped
- 2 spring onions, chopped
- 15 ml (1 tbsp.) fresh dill, chopped
- 45 ml (3 tbsp.) plain yoghurt
- Juice and zest of 1 lemon
- 2 ripe avocados, peeled, stoned and diced
- Extra lemon wedges to serve
- Extra dill to garnish
Method:
- Preheat oven to 180˚C
- Add a drizzle of the oil onto a baking tray.
- Combine the Parmesan and breadcrumbs on a plate.
- Season the fish with the fish spice, dip the fish into the egg and then the breadcrumb mixture to coat.
- Arrange fish on the baking tray and bake until golden and the fish flakes easily when pressed with a fork, about 10 – 15 minutes depending on the thickness of the fish.
- While the fish is cooking make the tartare: Place the capers, gherkins, spring onions, and dill into a bowl and mix to combine. Divide the mixture in half and place one half in the jug of a stick blender with the yoghurt, lemon juice and zest and one avocado. Whizz with a stick blender until smooth, spoon into a bowl and stir through the remaining half of the caper mixture.
- Serve the fish with the second diced avocado, tartare sauce and wedges of lemon. Garnish with dill.
