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Genna Smith-Helberg

AVOCADO SALAD BOWL

The Luscious Lowveld is unique to avocado and macadamia farms which bring forth the perfect produce that will inspire any recipe. With the recent heat waves, this recipe is ideal for a lunch next to the pool complemented with fire cooked meat, but can also be served as a meal on it’s own.

Pieker’s Prepared Avocado pockets are perfect for the out of season months in which prices of avocado’s are high and fruit are mostly imported.


Enjoy this super easy and fresh recipe that can be assembled in minutes.



INGREDIENTS:

Green Avocado Paste:

1x 200g PIEKER Prepared Avocado Pocket – Lightly Seasoned (for a spicy twist, use the Shisa flavored pocket)

Green Salad Topping:

Marinade ½ cup White Wine Vinegar, ½ cup water, 1 clove garlic crushed, salt & pepper, grated lemon zest

7x Zucchini’s – cut into ribbons

1x Cucumber – cut into ribbons

1x Tin Chickpeas, drained

250g Frozen Garden Peas

Toppers:

Pickled onions

Macadamia nuts chopped

Feta Cheese

Garnish:

Freshly chopped mint, lemon zest & drizzle of cold pressed Macadamia oil


METHOD:

Place the ribbons in the marinade and let it stand for at least 30mins or longer.

To assemble your salad:

Spoon the PIEKER Prepared Avocado Pocket generously onto a beautiful plate or platter.

Next, scatter your drained chickpeas and garden peas onto the middle of the avocado paste.

Drain your zucchini and cucumber ribbons and drape onto the peas. Top with pickled onions, chopped macadamia nuts and lots of feta.

Garnish with fresh mint, lemon zest and a drizzle of macadamia oil.

Serve your Avocado Salad Bowl with fiery lamb chops, grilled chicken or pork espetada . Also perfect for any vegan or vegetarian dish.

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