Green-skinned and dark-skinned avocados: double the deliciousness…
Green-skinned 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!
Get to know your avocados
The buttery, creamy green-skinned avo varieties Fuerte, Edranol, Ryan, Reed and Pinkerton are available from March until October, and the rich, nutty dark-skinned Hass, Maluma Hass and Lamb Hass from March until November.
Green-skinned avos remain green when ripe, while the dark-skinned avos turn purple-black 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 benefits that avocados boast
The best thing about avos is that they are all:
- High in energy
- High in heart healthy fats
- High in vitamin K
- High in biotin
- Cholesterol free
- Sodium free
- 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-skinned or dark skinned – for double the deliciousness!
Here’s a recipe for you to try:
- ½ French loaf or baguette
- 15 ml (1 tbsp) avocado or olive oil
- 4 pancetta or bacon slices
- 500 ml (2 cups) cooked chicken breast or leftover roast chicken, sliced
- 2 eggs, boiled and cooled
- 100 g (⅓ cup) mayonnaise
- 30 ml (2 tbsp) white wine vinegar
- 15 ml (1 tbsp) wholegrain mustard
- 1 pkt mixed salad leaves
- 1 avocado, peeled, stoned and thinly sliced
- 125 ml (½ cup) finely chopped chives
- Heat a grill pan to medium-high. Use a serrated knife to cut the baguette diagonally into 5 mm-thick slices. Brush with a little of the oil. Cook on the grill until lightly toasted, about 1 minute each side. Transfer to a plate and set aside.
- Cook the pancetta or bacon on the grill until crisp, about 1 minute on each side. Transfer to a plate and break into shards.
- Peel the eggs and cut in half.
- Combine the mayonnaise, vinegar and mustard in a small bowl.
- Arrange the lettuce and avocado on a large serving plate and place the baguette on top. Top the baguette with the pancetta and chicken and drizzle with the mayo dressing and top with egg. Season to taste and sprinkle with chives to serve.
Also see: Chicken curry with avocado sambal
Originally published by Woman&Home Magazine
Written by Savanna Douglas