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.


  • 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


  1. In a trifle bowl or glass serving bowl, layer the fresh vegetables and avocado.
  2. Make the topping by mashing the avocado with a fork and mixing in the yoghurt and other ingredients.
  3. Spoon the dressing on top of the salad, garnish with fresh parsley, extra lemon wedges, and serve immediately.