Avocado Salad

This avocado salad is all about good, simple ingredients: creamy avo, crisp cucumber, sweet tomatoes and salty feta, lightly coated in a lemon-and-mustard dressing. Choose avocados that give slightly when gently pressed but still hold their shape; very soft ones are better saved for a dip.

At a braai, I like a fresh salad that balances the rich, smoky food without needing space on the grid. This one is especially good with Lamb Sosaties or Peri-Peri Chicken, and fits neatly alongside the other sides in our Braai Salads collection.

Prepare the vegetables and dressing ahead, keep them chilled separately, and cut the avocado just before serving. In our South African heat, keep the finished salad in the fridge or a cooler with ice packs until needed, preferably at 5°C or below. Do not leave it out for more than 2 hours in total, or 1 hour when temperatures exceed 32°C; put out a smaller bowl and replenish it from the fridge if lunch is a leisurely affair.

Tips & Techniques

• Choose firm-ripe avos: The flesh should cut cleanly into chunks. Overripe avocado turns the dressing creamy and makes the salad look mashed.
• Dry the vegetables: Drain the soaked onion well and pat washed vegetables dry so the dressing stays bright rather than watery.
• Dress the avocado first: Coating the cut surfaces with lemon dressing helps slow browning, although it will not prevent it indefinitely.
• Fold, do not stir: Use a large spoon and just a few gentle turns to keep the avocado chunks and feta intact.
• Salt with care: Feta varies in saltiness. Taste the assembled salad before adding more salt, and dress close to serving so the vegetables stay crisp.

Delicious Variations

• Dairy-free: Leave out the feta and add 30 g toasted pumpkin seeds for crunch. Taste and adjust the salt before serving.
• Charred sweetcorn: Add 150 g cooked sweetcorn kernels, cooled completely before mixing in; kernels cut from a braaied mielie are lovely here.
• A little chilli: Add 1 small deseeded, finely chopped green chilli to the dressing and replace the parsley with fresh coriander.
• Chickpea version: Fold in 240 g drained, rinsed chickpeas for a more substantial salad, adding a little extra lemon juice to taste.

Serving Suggestions

• With lamb: Serve beside lamb chops or sosaties, where the lemon dressing cuts through the richness.
• With chicken or fish: The cool cucumber and creamy avocado suit peri-peri chicken or simply grilled fish.
• Round out the table: Add roosterkoek or braaibroodjies for something warm to enjoy alongside the fresh salad.
• Keep it cool: Serve in a chilled bowl in the shade, bringing it out only when the meat is ready rather than leaving it beside the fire.

Frequently Asked Questions (FAQs)

Q1: Can I make avocado salad ahead of time?

Prepare the cucumber, tomatoes, soaked and drained onion, and parsley up to 6 hours ahead, storing them in covered containers in the fridge. Shake up the dressing separately and refrigerate it too. Cut the avocado and assemble the salad just before serving, or up to 30 minutes ahead if you can keep it chilled.

Q2: How do I store leftover avocado salad?

If the salad has stayed within the safe serving times, refrigerate it promptly in an airtight container at 5°C or below and eat within 24 hours. The avocado may darken and the vegetables will release liquid. Discard salad left out for more than 2 hours, or 1 hour above 32°C. Freezing is not recommended.

Q3: What can I use instead of feta or Dijon mustard?

Replace the feta with 100 g cubed firm mozzarella for a milder salad, or omit it and use toasted pumpkin seeds. The Dijon can simply be left out; shake the dressing again just before pouring, as it will separate more quickly. Adjust the seasoning if you leave out the salty feta.

Q4: How many people will this recipe serve at a braai?

It serves 6 comfortably as one of two or three side dishes, or 4 if it is the only substantial side. For 12 people, double all the ingredients and assemble in two bowls to avoid crushing the avocado.

Q5: Can I use ordinary tomatoes instead of cherry tomatoes?

Yes, use 250 g firm, ripe tomatoes cut into bite-sized pieces. Remove the hard cores and drain off excess cutting-board juices before adding them. Very soft tomatoes tend to make this salad watery.

In Summary

This avocado salad brings creamy avo, crisp vegetables and a bright lemon dressing to the braai table without any cooking. Prep the vegetables ahead, add the avocado at the last minute and keep everything chilled until serving.