Christmas Avocado Salad
This avocado salad recipe is a fresh, colourful side for a hot December celebration. Generous pieces of avo mingle with crunchy cucumber, sweet tomatoes and salty feta in a light lemon dressing.
A little mint keeps each mouthful bright, while a wide serving platter shows off the festive colours. Bring it out just as the chops leave the braai or the cold Christmas lunch reaches the table.
Why it works on a South African Christmas table
With no cooking required, this salad leaves the oven free and gives the braai master one less job. Its cool crunch balances rich roast meats, boerewors and buttery potatoes without feeling heavy in the summer heat.
Ingredients
For the dressing
Instructions
- 1Whisk the lemon juice, mustard, honey, pepper and pinch of salt in a small bowl. Slowly whisk in the olive oil until the dressing looks evenly blended.
- 2Stir the onion into the dressing and leave for 10 minutes while you prepare the remaining ingredients. This softens its raw bite without removing all its crunch.
- 3Quarter the cucumber lengthways and cut into bite-sized pieces. Remove any loose, watery seeds first. Cut the tomatoes into halves, or quarters if they are large.
- 4Spread the cucumber and tomatoes over a broad serving platter. Lift the onion out of the dressing with a fork and distribute it over the vegetables, followed by the parsley and mint.
- 5Cut the avocados in half and remove the stones. Scoop out the flesh with a spoon, slice into thick wedges and arrange among the vegetables.
- 6Spoon the dressing evenly over the platter, making sure the avocado gets a light coating. Gently lift a few sections with serving spoons to let the dressing run through without crushing the avo.
- 7Break the feta into small pieces over the top. Taste a dressed piece of cucumber with some feta before adjusting the salt. Serve immediately for the freshest texture.
Nutrition (per serving)
- Calories
- 297 kcal
- Carbohydrates
- 14.2 g
- Protein
- 5 g
- Fat
- 25.1 g
- Saturated fat
- 5 g
- Sugar
- 5.8 g
- Fibre
- 7.2 g
- Sodium
- 257 mg
- Cholesterol
- 19 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For six people, serve this as one of several sides alongside braaied chicken, lamb chops or cold gammon.
- Prepare the dressing and chop the cucumber and tomatoes up to four hours ahead. Refrigerate separately, then slice the onion, herbs and avocado when you are ready to assemble.
- Choose avocados that yield slightly to gentle pressure but do not feel soft or sunken. Very ripe avo is better saved for a dip.
- Keep the salad chilled until serving and place it in the shade at an outdoor lunch. Put out smaller portions and replenish from the fridge rather than leaving the whole platter in the heat.
Frequently asked questions
Can I make this avocado salad the day before?
The dressing can be made a day ahead and refrigerated in a sealed jar. Assemble the salad shortly before eating: cut avocado discolours over time, and dressed vegetables gradually release water.
What can I use instead of feta?
Try drained, torn bocconcini for a milder finish, or leave out the cheese for a dairy-free version. Taste before serving, as you may need a little more salt without feta.
How do I store leftovers?
Refrigerate promptly in a sealed container and eat within 24 hours. The avocado may darken and the cucumber will lose some crunch. Discard salad left unrefrigerated for more than two hours, or one hour when temperatures exceed 32°C.
