Fresh, Green, and Tangy Avocado Sauce Recipe | Yummly

Fresh, Green, and Tangy Avocado Sauce

YUMMLY(1)
Rhonda Tregear: "so great, i make this every time we have tacos" Read More
10Ingredients
10Minutes
90Calories
Read Directions
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Description

Whipping up an inspired meal is easy with a zesty, versatile sauce like this in your fridge. Feta, lime juice, and buttermilk make it tangy; avocado makes it creamy; and two kinds of herbs give it loads of freshness. Since the recipe makes 2 1/3 cups, you'll have plenty to try with chips or raw vegetables for dunking, as a sandwich spread, as a topping for crostini, dolloped on roasted beets or carrots, or as a bed for grilled fish. Feta made from sheep's cheese is especially mild and creamy, perfect for this sauce. To make the sauce pourable, add a bit more buttermilk. If you like spicy heat, add as many dashes of hot sauce as your tastebuds will tolerate! The recipe is a Yummly original created by Martha Holmberg.

Ingredients

US|METRIC
  • 1 jalapeño chili (small, seeded and roughly chopped)
  • 1 clove garlic
  • 2 cups flat-leaf parsley (leaves and tender stems, lightly packed)
  • 1 cup cilantro (leaves and tender stems, lightly packed)
  • 1 avocado (large, ripe; pitted, peeled, and cut into chunks)
  • 3 ounces feta cheese (preferably sheep's milk)
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt (plus more to taste)
  • 1 dash hot sauce (plus more to taste)
  • 1 cup buttermilk (or a bit more for a more runny sauce)
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    Directions

    1. Put chili and garlic in a food processor and pulse until finely chopped. Add parsley and cilantro and pulse until finely chopped.
    2. Add avocado chunks, feta, lime juice, salt, and hot sauce to processor. Pulse until fairly smooth, scraping down side of processor as needed.
    3. With processor running, pour in buttermilk and process until smooth. Add a little more buttermilk if you'd like the sauce to be pourable. Taste and adjust salt and hot sauce.
    4. Serve sauce with chips or raw vegetables for dunking, as a sandwich spread, as a topping for crostini, dolloped on roasted beets or carrots, or as a bed for grilled fish. Store in refrigerator up to 3 days.
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    NutritionView More

    90Calories
    Sodium13% DV310mg
    Fat11% DV7g
    Protein8% DV4g
    Carbs2% DV6g
    Fiber8% DV2g
    Calories90Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol10mg3%
    Sodium310mg13%
    Potassium290mg8%
    Protein4g8%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate6g2%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A30%
    Vitamin C45%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Rhonda Tregear 9 days ago
    so great, i make this every time we have tacos

    PlanShop