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
- 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.