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Avocado Pasta with Garlic

Pikantne Salads Regional Cuisine of Poland 10 min Easy 20 wyświetleń ~28.34 PLN - (0)
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Description

Creamy avocado paste with a distinct hint of fresh garlic and lemon. This quick, nationwide dish works well as a spread for rye bread, sandwiches, with raw spring vegetables, or as a light snack. The paste combines the buttery flavor of avocado with the tartness of lemon and the spiciness of garlic; canola oil gives it a silky consistency. It can be enriched with cottage cheese for a milder cream and dill for freshness. The dish is visually appealing — a green, smooth mixture with small pieces and a herb sprinkle.

Ingredients Used

Ingredients (8)

Servings:
4
  • Avocado 2 szt. (~400 g)
  • Garlic 2 ząbki (~10 g)
  • Lemon 0.8 szt. (~60 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Cottage cheese 100 g
  • Dill 0.8 pęczek (~15 g)
💰 Szacowany koszt dania: ~28.34 PLN (7.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the lemon under running water and dry it. Cut the lemon in half, squeeze the juice into a small bowl — you need about 1 tablespoon of juice (from one lemon). Peel and gently crush two cloves of garlic or set aside the pressed garlic on the cutting board.

Ingredients: Lemon, Garlic
Use a cutting board and a sharp knife for the lemon. You can use a manual citrus juicer to extract the juice. If you don't want an intense garlic smell, use only one clove.
2

Cut the avocado lengthwise around the pit. Twist the halves in opposite directions to separate them. Carefully hit the pit with the knife blade, twist the knife, and remove the pit. Use a spoon to scoop the flesh from both halves into a bowl. Check the ripeness: the flesh should be creamy and easily scoopable; if it is hard, set it aside to ripen for a few days.

Ingredients: Avocado
Use a wide spoon and a sharp, large knife for the avocado. If you don't feel confident hitting the pit with the knife, cut the avocado in half and remove the pit with a spoon.

Pasta

3

In a bowl with the avocado flesh, add the squeezed lemon juice and 30 g of rapeseed oil. Using a fork or potato masher, mash the flesh into a smooth mixture or with slight lumps, treating it for 2–3 minutes of vigorous mashing. If you want a very smooth paste, use an immersion blender for 10–15 seconds.

Ingredients: Avocado, Lemon, Rapeseed oil
Use a fork, potato masher, or hand blender. If using a blender, blend briefly to avoid overheating the paste. The correct consistency: creamy, slightly thick, with small pieces of avocado — not completely watery.
4

Add the crushed garlic (10 g) to the mixture, season with two pinches of salt, and add one pinch of freshly ground pepper. Mix thoroughly with a spoon for 20–30 seconds. Taste the paste and adjust the salt, pepper, or lemon juice if necessary — add in small amounts until the flavor is balanced.

Ingredients: Garlic, Salt, Black pepper
Use a wooden or silicone spoon for mixing. Be careful with the garlic — its flavor intensifies after a few minutes. If you use too much garlic, adding cottage cheese (optional) can help mellow the sharpness.

Optional toppings

5

If you want a milder and creamier spread, add 100 g of cottage cheese: mash it with a fork and gently mix it into the avocado until you achieve a smooth consistency. For freshness, finely chop dill (about 15 g) and gently mix part of it into the spread, leaving the rest for sprinkling.

Ingredients: Cottage cheese, Dill
Additionally, you can add cottage cheese for a milder taste and dill for freshness. Use a chef's knife to chop the dill and a bowl to mix the cottage cheese with the avocado.

Serving

6

Transfer the paste to a bowl or plate. Make a small indentation in the center with a spoon and drizzle with a little canola oil. Sprinkle with chopped dill. Serve with rye bread, crackers, or sliced vegetables. The paste tastes best right away, but it can also be chilled (see storage tips).

Ingredients: Rapeseed oil, Dill
For serving, I recommend a simple ceramic bowl or a flat plate. If you are preparing the pasta in advance, lemon zest and a thin layer of oil on the surface will help reduce browning.

Fun Fact

💡

Although avocado does not originate from Poland, its presence in Polish kitchens is growing — when combined with local ingredients (e.g. cottage cheese or dill), it creates interesting, hybrid flavors typical of contemporary Polish cuisine.

Best for

śniadanie przekąska przyjęcie piknik

Tips

🍽️ Serving

Serve with dark bread (rye bread, sourdough rolls), crunchy vegetables (carrots, celery) or as a topping for sandwiches with smoked salmon. At a party, arrange the spread in a bowl with plates and fresh vegetables for dipping.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. You can leave a thin layer of oil on the surface and cover it with plastic wrap touching the surface of the paste to limit oxidation. Before serving, mix and adjust with lemon juice and salt.

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