South Africans are proud of their colorful and vibrant nation. This salad is sure to impress guests at your next Heritage Day braai or lunch. It makes a large salad; ingredients can be halved for a smaller salad bowl.
Recipe
2 cups torn iceberg lettuce or mixed salad leaves
1 medium red onion, thinly sliced (optional)
1 large cucumber, halved and sliced
1 large beetroot, washed and grated (raw)
3 medium tomatoes, chopped or 450 g cocktail tomatoes sliced in half
3 medium ripe avocados, sliced or cut into 1cm chunks
1 each large, yellow and sweet red pepper, chopped or sliced
2 large carrots, washed and grated
2 cups peas, blanched
6 Spring onions, sliced
For the dressing:
1 avocado, halved, peeled, and pip removed
Juice of 1 lemon
½ cup yoghurt
½ teaspoon garlic salt
½ teaspoon ground cumin
Fresh parsley, finely chopped
Salt and pepper
Description
In a trifle bowl or glass serving bowl, layer the fresh vegetables and avocado.
Make the topping by mashing the avocado with a fork and mixing in the yoghurt and other ingredients.
Spoon the dressing on top of the salad, garnish with fresh parsley, extra lemon wedges, and serve immediately.
