LIME MIX RECIPES

Name: Linguine with avocado, tomato & lime
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 115g wholemeal linguine; 1 lime, zested and juiced; 1 avocado, stoned, peeled, and chopped; 2 large ripe tomatoes, chopped; ½ pack fresh coriander, chopped; 1 red onion, finely chopped; 1 red chilli, deseeded and finely chopped (optional)

LINGUINE WITH AVOCADO, TOMATO & LIME RECIPE - BBC GOOD FOOD

Linguine with avocado, tomato & lime recipe - BBC Good Food image

Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour and it's healthy.

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Pasta, Supper

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 7

Ingredients

115g wholemeal linguine
1 lime, zested and juiced
1 avocado, stoned, peeled, and chopped
2 large ripe tomatoes, chopped
½ pack fresh coriander, chopped
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped (optional)

Steps:

Cook the pasta according to pack instructions – about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Nutrition Facts : Calories 450 calories, FatContent 20 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 13 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.4 milligram of sodium

COCONUT-MANGO-LIME BARFI RECIPE | BON APPéTIT

Coconut-Mango-Lime Barfi Recipe | Bon Appétit image

One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.

Provided by Rachel Gurjar

Yield Makes about 22

Number Of Ingredients 6

Ingredients

½ cup sweetened condensed milk
¼ cup plus 2 Tbsp. canned or frozen mango purée
½ tsp. finely grated lime zest, plus more for serving
3 Tbsp. fresh lime juice
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
4 cups (320 g) unsweetened shredded coconut, plus more for serving

Steps:

Line an 8x8" baking pan with parchment paper, leaving generous overhang on 2 sides. Using a rubber spatula or whisk, mix condensed milk, mango purée, lime juice, salt, and ½ tsp. lime zest in a large bowl until smooth and combined. Add 4 cups (320 g) coconut and mix until all of the coconut is coated.
Scrape coconut mixture into prepared pan and spread evenly all the way to the edges and corners, then use the spatula to flatten. Sprinkle with more lime zest and shredded coconut, then chill in freezer 45 minutes to let set. Cut into triangles with a large knife to serve. Do ahead: Barfi can be made 3 days ahead. Store airtight at room temperature.

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