Recipe for: Avocado Pasta with Garlic and Lime - photo 1
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Recipe for: Avocado Pasta with Garlic and Lime

Pikantne Snacks Vegetarian Dishes 15 min Easy 8 wyświetleń ~30.41 PLN - (0)
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Description

Creamy avocado pasta with fresh garlic and lime juice is a quick, aromatic snack with a mildly tangy finish. Inspired by Mexican guacamole but adapted to Polish ingredients and taste: we use rapeseed oil and optionally tomato and parsley. Perfect for sandwiches, with crispy rye bread, as a dip for vegetables and snacks at gatherings. It is served chilled or at room temperature; it has a smooth consistency with possible small pieces of avocado for texture.

Ingredients Used

Ingredients (9)

Servings:
4
  • Avocado 2 szt. (~400 g)
  • Garlic 2 ząbki (~10 g)
  • Lime 1.6 szt. (~80 g)
  • Rapeseed oil 15 g
  • Red onion 100 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Tomato 1.3 szt. (~150 g)
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~30.41 PLN (7.60 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients and utensils: set up a large bowl, a cutting board, and a knife, a manual juicer or a sieve for squeezing the lime, as well as a spoon and a fork. Wash the lime and parsley, peel the garlic and onion. Check the ripeness of the avocado - it should yield slightly under gentle pressure but not be soft like a sponge.

Ingredients: Lime, Parsley, Garlic, Red onion, Avocado
Use a large ceramic or glass bowl (minimum diameter 20 cm). A small sieve for squeezing lime juice is also helpful. A common mistake: starting without tools - prepare everything before cutting the avocado.
2

Cut the avocado in half lengthwise, making a cut down to the pit. Twist the halves in opposite directions and remove the pit with a spoon. Use a spoon to scoop out the flesh from both halves and place it in a large bowl. If the avocado has dark spots inside, remove them with a teaspoon.

Ingredients: Avocado
Use a sharp knife and a stable cutting board. If the pit is slippery, hold half of the avocado and gently hit the pit with the knife blade to get it stuck, then remove it by twisting. Note: do not try this technique if you lack experience — instead, use a spoon.
3

Finely chop the red onion (about 3-5 mm dice) and finely chop or press the garlic through a press. Transfer the onion and garlic to a bowl with the avocado. Grate some of the lime zest if you want a more intense aroma (only the green part), then squeeze the juice from the whole lime into the bowl. Add a tablespoon of rapeseed oil.

Ingredients: Red onion, Garlic, Lime, Rapeseed oil
Use a sharp knife for the onion, make vertical cuts, and then cut across for even dice. If you can't tolerate raw onion, rinse the chopped onion under cold water for 30 seconds and dry with a paper towel.
4

Mash the ingredients with a fork or potato masher directly in the bowl: start from the center, knead for 1-2 minutes until you achieve a creamy consistency with small pieces of avocado (you can make it completely smooth if you prefer). Add salt and black pepper, mix, and taste. Adjust the balance of acidity and salt by adding more lime juice or salt, 1/4 teaspoon (about 1-2 g) at a time.

Ingredients: Avocado, Salt, Black pepper, Lime, Rapeseed oil
Use a potato masher or a fork. If you are using a blender, blend in short pulses (5-8 seconds) to avoid making the mixture too runny. The properly made paste is creamy but not watery; if it is too loose, add more mashed avocado.

Additions (optional)

5

If you are using a tomato, chop it into small cubes and drain the excess juice, then gently mix it into the paste. Finely chop the parsley and add 1-2 teaspoons to taste. Additionally, you can add natural yogurt (2-3 tablespoons) for a milder flavor.

Ingredients: Tomato, Parsley
Additionally, you can add tomato and parsley for freshness and texture. If you are adding yogurt, do it gradually to avoid thinning the paste too much.

Serving

6

Transfer the paste to a shallow bowl, drizzle a little canola oil on top for shine, and garnish with parsley leaves. Serve with rye bread, whole grain crackers, rice cakes, or as a dip for raw vegetables (carrots, celery, cucumber).

Ingredients: Avocado, Rapeseed oil, Parsley
The best dish is a shallow ceramic bowl with a diameter of 16-18 cm. The paste loses its bright green color over time – drizzling additional lime juice and covering it with plastic wrap directly on the surface of the paste slows down browning.

Fun Fact

💡

Avocado was cultivated and valued by the Aztecs; the name "ahuacatl" originally referred to both the fruit and ironically to the shape of the fruit. In Europe, avocado gained popularity as a base for creamy spreads and dips.

Best for

piknik przekąski imprezowe szybkie śniadanie majówka

Tips

🍽️ Serving

Serve chilled or at room temperature. To add texture, sprinkle thinly sliced radish or toasted sunflower seeds on top. For a bolder version, add finely chopped chili pepper or a bit of smoked paprika.

🥡 Storage

Store the paste in an airtight container in the refrigerator for up to 24 hours. To slow down browning, place plastic wrap directly on the surface of the paste to eliminate air, or add a thin layer of lime juice on top. Do not freeze (texture change).

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