Ingredients
Units
Scale
- 1 avocado
- 150g greek yogurt
- Large handful of fresh cilantro (including stems, about 2 cups)
- Handful fresh parsley (including stems)
- 1-2 cloves of garlic
- 1/2 tsp sea salt
- 1-2 limes, juiced (at least 1/4 cup)
- 1/4 water (plus more as needed)
Instructions
- Add everything to a high-speed blender or a food processor and blend until smooth and creamy.
- Add more water as needed to create desired consistency. Add more salt or lime juice to taste.
- Store the sauce in the fridge in an airtight container for up to 3-4 days.
Notes
Garlic: Raw garlic is strong so less is more here. If you plan to use the sauce as a creamy topping on already spicy meals, add less. If it’s only for salads and you like garlic, you can add more! I usually add one regular clove of garlic.
Limes: If you don’t have limes, you can use lemon but it tends to be sourer so you might want to use less and add more to taste.
Spicy: If you want to make this into a spicier sauce, add a splash of hot sauce to the blender before blending.
Nutrition
- Serving Size: 1/4 cup
- Calories: 52
- Sugar: 1 g
- Sodium: 158.6 mg
- Fat: 3.6 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 3.5 g
- Fiber: 1.5 g
- Protein: 2.3 g
