high protein avocado sauce (creamy, citrusy, no mayo)
This high protein avocado sauce is bright, tangy, and impossibly creamy -- and it gets there with Greek yogurt instead of mayo or a pour of oil. No powder, no fillers. Just avocado, citrus, cilantro, and a blender. Five minutes and it's done.
Servings: 6
Calories: 40kcal
Ingredients
- ½ ripe avocado
- ¼ cup orange juice
- 1 tablespoon white vinegar
- 1 clove garlic
- ¼ cup packed cilantro leaves and stems
- ¼ cup plain Greek yogurt or plant-based Greek-style yogurt
- ½ teaspoon salt
- ½ jalapeno deseeded (optional)
Instructions
- Add all ingredients to a blender or small food processor.
- Blend until completely smooth, about 30-60 seconds. Scrape down the sides once if needed.
- Taste and adjust salt. If the sauce is too thick for drizzling, add water one tablespoon at a time until it reaches your desired consistency.
- Serve immediately or refrigerate in an airtight container for up to 4 days. Stir before serving if it separates.
Video
Notes
Dairy-free: Thick unsweetened plant-based Greek-style yogurt swaps 1:1. Regular non-dairy yogurt is too thin.
Storage: Up to 4 days in the fridge. Press plastic wrap directly on the surface before sealing to slow browning.
Freezing: Not recommended -- the avocado and yogurt both separate when thawed.
For a thicker dip: Use as-is, straight from the blender.
For a dressing: Add 2-3 tablespoons of water and blend briefly.
Serving ideas: Bowls, tacos, grilled chicken or fish, roasted sweet potatoes, eggs, or as a veggie dip.
Nutrition
Serving: 3tablespoon | Calories: 40kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 199mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 0.1mg