Avocado Spaghetti Healthy Recipe

Sept. 2, 2015 - PRLog -- I love making lazy dishes, and this Avocado Spaghetti is one of my favorites!

These are the few things required (for servings of 2):-

1 ripe avocado

1 tomato

3-4 cloves of minced garlic

Lemon juice OR lime juice

Pinch of salt & pepper

Spaghetti (I used angel hair)

Instructions:

1. Boil and cook spaghetti until al Dante. Make sure to add in pinch of salt to the boiling to enhance the flavor.

2. Cut tomatoes into small pieces. Don’t scrape away the seeds, as they blend well with the taste of avo.

3. In a separate plate, scrape out avocado, and mashed them with a fork. Add in minced garlic, lime juice, salt & pepper and mix well. If the sauce is thick, may add in a scoop of water (used for boiling of spaghetti). Lastly, and in tomatoes, and stir well with the spaghetti

Easy uh? The dish is suitable for vegan, as avo contains high protein, high enough to substitute meat. Avocados are creamy and luscious by nature, and they really satisfy the taste buds by adding minimal seasonings.

Selecting the correct avocado is the main key of this recipe. My first-time-avocado was overripe. The flesh was brown in color, and it is totally bland in taste. So my reminder is, don’t pick an overripe avo. Or in case you’d unfortunately picked up one, you can try to add in mixed herbs for extra taste.

For a just-nice avo, the color of the skin is around 30% green and 70% brown. I like the eHow (http://www.ehow.com/how_4451103_tell-avocado-ripe.html) teaching on picking the right avo. It says that the suitable hardness of the avo should be similar as pressing on your nose. If it feels like pressing on cheeks, then it’s overripe, and it’s not ripe if it feels like pressing on your forehead.

Till then, happy cooking!

P/S: I know it’s impossible, but I’d dropped plenty of the avocado seeds into my garden, hoping for miracles, who know one day I’ll have an avocado tree!

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