Pan con Palta

Name: Pan con Palta
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Peruvian
Ingredients: 2 ripe avocados; 2 crusty bread rolls, toasted; 2 tsp fresh lime juice; 2 tsp extra virgin olive oil; 1/2 tsp fine sea salt; 1/4 tsp black pepper

A classic Peruvian breakfast staple featuring seasoned creamy avocado spread over warm crusty bread rolls.

10 minEasyServes 2280 cal/serving

PeruvianBreakfastNo-CookVegetarianVeganPescatarianMediterraneanHigh FiberStandardHalal-friendlyKosher-styleNut-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-SugarCorn-FreeLow-Sodium

Ingredients

2 ripe avocados
2 crusty bread rolls, toasted
2 tsp fresh lime juice
2 tsp extra virgin olive oil
1/2 tsp fine sea salt
1/4 tsp black pepper

Instructions

1

Halve and pit 2 ripe avocados, then scoop the flesh into a bowl.
2

Add 2 tsp fresh lime juice, 2 tsp extra virgin olive oil, 1/2 tsp fine sea salt, and 1/4 tsp black pepper.
3

Mash the mixture with a fork until coarse and combined.
4

Spread the seasoned mixture over the 2 toasted crusty bread rolls.

Questions

Can I make Pan con Palta gluten-free?

Yes. The gluten in this entry is 2 crusty bread rolls, toasted. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pan con Palta keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Pan con Palta?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Champuz drink
Salsa Criolla side
Papaya Milk drink

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