GREEN AND DARK-SKINNED AVOS – double the deliciousness

GREEN AND DARK-SKINNED AVOCADOS ARE AVAILABLE IN SOUTH AFRICA ALMOST ALL YEAR ROUND AND THE GOOD NEWS IS THAT WHICHEVER COLOUR AVO YOU CHOOSE, THEY’RE ALL EQUALLY DELICIOUS AND NUTRITIOUS!

The buttery, creamy green-skinned avo varieties Fuerte, Edranol, Ryan, Reed and Pinkerton are available from March until October, and the rich, nutty darkskinned Hass, Maluma Hass and Lamb Hass from March until November.

Remember that green-skinned avos remain green when ripe, while the dark-skinned avos turn purpleblack when ready to eat – so please don’t squeeze! Even though avocados may vary in colour, shape and size, they are all a source of nutrients and can be included as part of a healthy eating plan.

The best thing about avos is that they are all: a high in energy a high in heart healthy fats a high in vitamin K a high in biotin a cholesterol free a sodium free a a source of fibre

And 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, no matter what you’re planning for your next meal always add an avo; whether on the side, on top or inside – green or dark-skinned – for double the deliciousness!

For further information and avo recipes, visit www.avocado.co.za, like @iloveavocadoSA.co.za on Facebook and follow @iloveavossa on Instagram.

25 MINS

ROAST BROCCOLI & CAULIFLOWER WITH AVOCADO AND WALNUTS

By South African Avocado Growers’ Association

Serves 4

INGREDIENTS

• 250 g cauliflower florets

• 250 g broccoli

• 60 ml (¼ cup) avocado or olive oil

• 15 ml (1 tablespoon) Dukkha spice

• grinding of sea salt

To serve

• 2 avocados, peeled, stoned and sliced

• 30-45 ml (2-3 tablespoons) Romesco sauce or red pesto

• 1 lemon, quartered and char-grilled (optional)

• 1 handful walnut halves

Method

1. Preheat oven to 220 °C. Place the cauliflower and broccoli on a baking tray lined with baking paper and drizzle with the oil. Top with the Dukkha and salt and toss to combine.

2. Roast until golden brown, about 18-20 minutes.

3. To serve, arrange roasted vegetables on a platter. Top with slices of avocado, drizzle with the Romesco or pesto and scatter over toasted walnuts. Serve warm.