5-Minute Avocado Lime Sauce
A creamy, tangy Avocado Lime Sauce made with Greek yogurt, fresh cilantro, and zesty lime. Perfect as a dip, salad dressing, or drizzle over your favorite proteins. Quick, healthy, and full of flavor!
Equipment
- 1 high-powered blender or food processor
- 1 knife
- 1 Cutting board
- 1 tablespoon and 1 teaspoon for measuring
Ingredients
- 1 medium ripe avocado peeled and pitted
- ¼ cup nonfat plain Greek yogurt
- ¼ cup fresh cilantro chopped
- 1 clove garlic minced
- 2 tablespoons fresh lime juice from 1 lime
- Salt to taste
- Black pepper to taste
- Optional: 1/2 jalapeno seeded and diced
Instructions
- Prepare the Avocado: Start by selecting a perfectly ripe avocado—soft to the touch but not mushy. Slice it in half lengthwise, remove the large pit, and use a spoon to carefully scoop the flesh into a medium-sized bowl. This creamy avocado base is what gives the sauce its smooth texture and rich flavor.
- Measure and Add Greek Yogurt: Next, measure 1/4 cup of plain, nonfat Greek yogurt. Greek yogurt not only adds a velvety creaminess but also boosts the protein content, making this sauce a more satisfying option. Add it directly to the bowl with the avocado.
- Chop Fresh Cilantro: Rinse a small bunch of fresh cilantro under cold water to remove any dirt or grit. Pat dry with a paper towel, then finely chop enough to yield 1/4 cup. Add the chopped cilantro to the avocado and yogurt mixture. The cilantro adds a bright, herbaceous flavor that balances the richness of the avocado.
- Mince Garlic: Peel one fresh garlic clove and mince it into tiny pieces. Adding garlic infuses the sauce with a subtle, savory depth that complements the creamy avocado and tangy lime. Toss the minced garlic into the bowl with the other ingredients.
- Squeeze Fresh Lime Juice: Cut one lime in half and squeeze out 2 tablespoons of fresh juice. Fresh lime juice adds zesty brightness and helps prevent the avocado from browning. Pour the juice over the avocado mixture.
- Optional Jalapeno Addition: If you enjoy a mild kick of heat, take 1/2 of a jalapeno, remove the seeds, and finely dice it. Add the diced jalapeno to the bowl for a touch of spice that elevates the sauce without overpowering it.
- Blend Until Smooth: Transfer all ingredients to a high-powered blender or food processor. Blend on medium to high speed until the mixture is completely smooth and creamy. Pause to scrape down the sides with a spatula if necessary to ensure even blending.
- Season Gradually: Add salt and black pepper a little at a time, blending between additions. Taste as you go to achieve a perfectly balanced flavor. This careful seasoning ensures the tangy, herbal, and creamy notes are harmonious.
- Adjust Consistency (Optional): If you plan to use this sauce as a salad dressing, add 1–2 tablespoons of water and blend again until it reaches your desired pourable consistency. For dipping or drizzling, you may prefer to leave it thicker.
- Serve and Store: Spoon the sauce into a small serving bowl or jar. It makes about 3/4 cup, roughly 3 tablespoons per serving. Use immediately as a dip, drizzle over grilled proteins, or toss with your favorite salad. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Stir well before serving.
Notes
- For a spicier kick, leave the jalapeno seeds in or add an extra 1/2 jalapeno.
- If your avocado isn’t fully ripe, mash it slightly before blending to help achieve a smoother consistency.
- To make the sauce vegan, substitute Greek yogurt with unsweetened plant-based yogurt.
- Lime juice prevents the avocado from browning, but a squeeze of lemon can also work in a pinch.
- For a thinner consistency suitable for salad dressing, gradually add water or olive oil while blending.
