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Keto Avocado 'Boats' with Spicy Nut and Seed Filling - photo 1
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Keto Avocado 'Boats' with Spicy Nut and Seed Filling

Vegan Appetizers Vegetarian Dishes Vegan dishes 20 min Easy 2 wyświetleń ~24.78 PLN - (0)
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Description

This unique dish is the essence of healthy, plant-based ketogenic cuisine. Creamy, rich in healthy fats, avocado serves as an edible bowl, filled to the brim with a crunchy, aromatic, and slightly spicy filling. The base of the filling consists of roasted walnuts and sunflower seeds, which provide not only wonderful texture but also valuable omega-3 fatty acids and vitamins. Finely chopped chili pepper and red onion add heat, while a generous amount of cilantro and refreshing lime juice bring freshness. The whole dish is brought together with the highest quality extra virgin olive oil. It is not only incredibly tasty and filling but also looks beautiful on the plate, combining the deep green of the avocado with a colorful mosaic of filling. Perfect as a quick, nutritious lunch, an elegant appetizer, or a light dinner. It is 100% vegan, gluten-free, and compliant with keto diet principles.

Składniki (11)

Servings:
2
  • Awokado hass 1.8 szt.
  • Walnuts 40 g
  • Shelled sunflower seeds 30 g
  • Red onion 0.2 szt.
  • Fresh cilantro 15 g
  • Lime juice 30 ml
  • Extra virgin olive oil 0.2 łyżek
  • 🌿 Przyprawy
  • Papryczka chili 0.7 szt.
  • Sól himalajska 2 szczypty
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Nutritional yeast flakes 10 g
💰 Szacowany koszt dania: ~24.78 PLN (12.39 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the filling

1

Heat a small, dry skillet over medium heat. Once it's warm, add the walnuts and sunflower seeds. Toast them for 3-4 minutes, stirring frequently with a wooden spoon or shaking the skillet. Be careful not to burn them. They will be ready when they start to smell strongly of nuts and the sunflower seeds turn golden. Immediately transfer them to a cold plate to stop the toasting process. Allow to cool completely.

Ingredients: Walnuts, Shelled sunflower seeds
Use a heavy-bottomed pan that distributes heat evenly. Do not walk away from the pan, as seeds and nuts can easily burn, which will give them a bitter taste. Transferring them to a plate is crucial, as the hot pan will continue to toast them.
2

While the nuts and seeds are cooling, prepare the remaining filling ingredients. Peel the red onion and chop it into very small cubes (known as brunoise). Wash the chili pepper, cut it in half lengthwise, remove the seeds (if you want a milder flavor), and chop it very finely as well. Rinse the fresh cilantro, dry it, and coarsely chop both the leaves and the tender parts of the stems.

Ingredients: Red onion, Papryczka chili, Fresh cilantro
To chop the onion into small cubes, first cut it in half, then make dense vertical cuts without cutting all the way to the root, and then a few horizontal cuts. Finally, chop across. When cutting chili, it's a good idea to wear gloves to avoid skin and eye irritation.
3

Cool the nuts and seeds and chop them coarsely on a cutting board using a sharp knife. We want to achieve pieces of different sizes that will provide a crunchy texture. Transfer the chopped nuts and seeds to a medium-sized bowl. Add the chopped onion, chili, and cilantro.

Ingredients: Walnuts, Shelled sunflower seeds, Red onion, Papryczka chili, Fresh cilantro
Use a large, stable cutting board and a sharp chef's knife. Do not use a blender or food processor, as they will turn the nuts into a paste, and we want to keep their crunch.
4

In a bowl with the ingredients, add extra virgin olive oil, freshly squeezed juice from half a lime, salt, and freshly ground pepper. If using, add the optional nutritional yeast now. Mix everything thoroughly with a spoon to combine the flavors. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.

Ingredients: Lime juice, Extra virgin olive oil, Sól himalajska, Pieprz czarny świeżo mielony, Nutritional yeast flakes
Always taste the food before serving! Balancing flavors is key. If the filling is too spicy, add more lime juice. If it's too sour, a pinch of salt can balance the flavor.

Preparation and serving of avocado

5

Wash the avocado. Carefully cut it in half lengthwise, guiding the knife around the large pit in the center. Hold both halves and twist them in opposite directions to separate them. To safely remove the pit, gently insert the blade of a heavy knife into it and twist – the pit should come out easily. Immediately drizzle each half of the avocado with the remaining lime juice, spreading it with a brush or your finger over the entire surface of the flesh. This will prevent it from browning.

Ingredients: Awokado hass, Lime juice
Be very careful when removing the pit with a knife. Alternatively, you can pry it out with a teaspoon. Sprinkling with lime juice is key to preserving the beautiful green color of the avocado.
6

Using a spoon, generously fill the cavity where the pit was in each half of the avocado with the prepared filling. Mound the filling slightly. Garnish the top with a few sprigs of fresh cilantro. Serve immediately to enjoy the maximum freshness and crunchiness of the filling.

If you want, you can gently scoop out a bit of the flesh from the avocado with a teaspoon to make more room for the filling. You can add the scooped-out flesh to the filling and mix it.

Fun Fact

💡

Avocado, often mistaken for a vegetable, is botanically a fruit, specifically a large berry with a single seed. Its name comes from the word 'āhuacatl' from the Nahuatl language used by the Aztecs.

Best for

Lekki lunch Zdrowa przekąska Przystawka na imprezę Szybka kolacja keto

Tips

🍽️ Serving

Serve the 'boats' immediately after preparation on a flat plate or wooden board. They are best eaten with a teaspoon, scooping out the creamy avocado flesh along with the crunchy filling. They pair perfectly with arugula salad drizzled with oil or with keto crackers.

🥡 Storage

This dish is best enjoyed immediately after preparation. If you need to store it, wrap each half very tightly in plastic wrap, pressing it directly against the surface of the filling to minimize air exposure. Store in the refrigerator for up to 24 hours. The filling may lose its crispness.

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