Avocado paste with wild garlic and teriyaki sauce
When I got my hands on fresh wild garlic this spring, I was reminded of the avocado paste with wild garlic that I often make during the greens season. This version also has a bit of teriyaki sauce, which changes the usual flavor direction. I usually serve it as a spread, but it also goes well alongside quick main dishes.
Quick info
Total time: about 10 minutes
Preparation time: 10 minutes
Cooking time: not required
Servings: 2
Difficulty: very easy
Recipe type: quick appetizer or side dish, seasonal (spring)
Ingredients
1 ripe avocado
1 bunch of wild garlic
2 tablespoons olive oil
juice from 1/2 lemon
1 tablespoon teriyaki sauce (plus a bit for decoration)
salt to taste
parsley leaves for garnish
Preparation method
1. Cut the avocado in half, twist the halves, and remove the pit.
2. Scoop the avocado pulp with a spoon and cut it into smaller pieces for easier blending.
3. Place the avocado pieces in a blender. Add finely chopped wild garlic, olive oil, lemon juice, and teriyaki sauce. Season with salt to taste.
4. Blend everything until a smooth, homogeneous paste forms. The final texture depends on how much you blend and how ripe the avocado is.
5. Transfer the paste to a bowl. Garnish with a few parsley leaves and drizzle a bit more teriyaki sauce for color and flavor.
Why I make this recipe often
This is one of the simplest avocado paste variations. Wild garlic and teriyaki bring a different flavor compared to classic recipes. I love that it’s quick to make and pairs well with all kinds of main dishes or as a cold snack.
Tips and variations
Tips
If the avocado isn’t very ripe, the paste won’t be as smooth. The wild garlic should be finely chopped before adding it to the blender, especially if you don’t have a powerful appliance. You can adjust the amount of salt, lemon, or teriyaki sauce according to your taste.
Substitutions
Wild garlic can be replaced with a bit of green garlic if it’s not in season or you can’t find it. Teriyaki sauce gives a specific taste, but if you don’t have it, you can try a splash of soy sauce, though it will lack the slight sweetness.
Variations
You can add a bit of chili pepper if you want something spicier. If you don’t have parsley for garnish, any fresh greenery will do. Some also prefer a version with sesame seeds on top, but it’s not necessary.
Serving ideas
I often eat it with sautéed oyster mushrooms and mashed potatoes, but it also goes well on toasted bread or alongside raw vegetables. It’s great for breakfast or as a quick snack.
Frequently asked questions
1. Can I make the paste without a blender?
Yes, you can use a fork to mash the avocado and then mix the other ingredients by hand, but the texture will remain more rustic.
2. Can wild garlic be replaced with something else?
You can use green garlic or even regular garlic, but in smaller amounts.
3. What kind of teriyaki sauce did you use?
Any simple teriyaki sauce, not too thick and without many additives. You can use whatever you have on hand from the store.
4. Can I make the recipe with another type of oil?
Yes, but olive oil gives a nicer flavor for this type of paste. Other neutral oils slightly change the final taste.
Nutritional values
Estimate for one serving: about 250 kcal
Proteins: 2 g
Fats: 22 g
Carbohydrates: 13 g
Fiber: 7 g
These values are approximate. Calories may vary depending on how much avocado, oil, or teriyaki sauce you use. Avocado paste with wild garlic is rich in good fats and has a decent fiber content.
Storage and reheating
The paste can be stored in the refrigerator in a sealed container, but I don’t recommend keeping it for more than 24 hours, as it changes color and flavor quite quickly. It doesn’t lend itself to reheating. If there’s any left, you can mix a bit more lemon juice on top to prevent it from oxidizing as quickly.
When I got my hands on fresh wild garlic this spring, I was reminded of the avocado paste with wild garlic that I often make during the greens season. This version also has a bit of teriyaki sauce, which changes the usual flavor direction. I usually serve it as a spread, but it also goes well alongside quick main dishes.
Quick info
Total time: about 10 minutes
Preparation time: 10 minutes
Cooking time: not required
Servings: 2
Difficulty: very easy
Recipe type: quick appetizer or side dish, seasonal (spring)
Ingredients
1 ripe avocado
1 bunch of wild garlic
2 tablespoons olive oil
juice from 1/2 lemon
1 tablespoon teriyaki sauce (plus a bit for decoration)
salt to taste
parsley leaves for garnish
Preparation method
1. Cut the avocado in half, twist the halves, and remove the pit.
2. Scoop the avocado pulp with a spoon and cut it into smaller pieces for easier blending.
3. Place the avocado pieces in a blender. Add finely chopped wild garlic, olive oil, lemon juice, and teriyaki sauce. Season with salt to taste.
4. Blend everything until a smooth, homogeneous paste forms. The final texture depends on how much you blend and how ripe the avocado is.
5. Transfer the paste to a bowl. Garnish with a few parsley leaves and drizzle a bit more teriyaki sauce for color and flavor.
Why I make this recipe often
This is one of the simplest avocado paste variations. Wild garlic and teriyaki bring a different flavor compared to classic recipes. I love that it’s quick to make and pairs well with all kinds of main dishes or as a cold snack.
Tips and variations
Tips
If the avocado isn’t very ripe, the paste won’t be as smooth. The wild garlic should be finely chopped before adding it to the blender, especially if you don’t have a powerful appliance. You can adjust the amount of salt, lemon, or teriyaki sauce according to your taste.
Substitutions
Wild garlic can be replaced with a bit of green garlic if it’s not in season or you can’t find it. Teriyaki sauce gives a specific taste, but if you don’t have it, you can try a splash of soy sauce, though it will lack the slight sweetness.
Variations
You can add a bit of chili pepper if you want something spicier. If you don’t have parsley for garnish, any fresh greenery will do. Some also prefer a version with sesame seeds on top, but it’s not necessary.
Serving ideas
I often eat it with sautéed oyster mushrooms and mashed potatoes, but it also goes well on toasted bread or alongside raw vegetables. It’s great for breakfast or as a quick snack.
Frequently asked questions
1. Can I make the paste without a blender?
Yes, you can use a fork to mash the avocado and then mix the other ingredients by hand, but the texture will remain more rustic.
2. Can wild garlic be replaced with something else?
You can use green garlic or even regular garlic, but in smaller amounts.
3. What kind of teriyaki sauce did you use?
Any simple teriyaki sauce, not too thick and without many additives. You can use whatever you have on hand from the store.
4. Can I make the recipe with another type of oil?
Yes, but olive oil gives a nicer flavor for this type of paste. Other neutral oils slightly change the final taste.
Nutritional values
Estimate for one serving: about 250 kcal
Proteins: 2 g
Fats: 22 g
Carbohydrates: 13 g
Fiber: 7 g
These values are approximate. Calories may vary depending on how much avocado, oil, or teriyaki sauce you use. Avocado paste with wild garlic is rich in good fats and has a decent fiber content.
Storage and reheating
The paste can be stored in the refrigerator in a sealed container, but I don’t recommend keeping it for more than 24 hours, as it changes color and flavor quite quickly. It doesn’t lend itself to reheating. If there’s any left, you can mix a bit more lemon juice on top to prevent it from oxidizing as quickly.