A quick, fresh Avocado Sauce for dipping, dolloping and scooping!
Terrific as a dip for chips or vegetable sticks, as a sauce for all things Mexican including quesadillas, burritos, nachos, and tacos.
Avocado Sauce
This is a terrific Avocado Sauce that I use for all things Mexican. Pictured above with Quesadillas, the other recipe I published today.
It pairs really well with Mexican food because it’s got a lovely bright flavour which tempers the bold flavours of Mexican food – and of course is reminiscent of our ever favourite Guacamole!
Made with avocado, sour cream or yoghurt, lemon or lime, coriander/cilantro, garlic and olive oil, I describe it as fresh and bright but it’s also got the natural rich creaminess from avocados.
How to serve Avocado Sauce
- Dipping sauce for Quesadillas
- Dollop sauce for Chicken Tacos, Beef Tacos or Carnitas Tacos, Beef or Chicken Fajitas
- With crackers, chips or veggie sticks
- Mexican “spring rolls”
- Dipping/dolloping for all things Mexican
Quick and easy to make with the aide of your food processor, the other benefit of this Avocado Sauce is that it stays green for days and days! Pictured below on Day 3, and it’s just as green and fresh tasting as it was on Day 1.
Enjoy! – Nagi x
More ways to get your avocado fix!
- Guacamole – the king of all Avocado dips!
- Avocado Hummus
- Avocado Corn Salad
- Chicken Salad with Avocado Dressing
Health Benefits of Avocado
An Avocado Sauce is a far healthier option than a mayo-laden dip! Avocado are packed full of vitamins, minerals, fiber and healthy fats! One of the few natural produce that contains a substantial amount of monounsaturated fatty acids which are good fats known to lower cholesterol and promote heart health.
With almost 20 vitamins and minerals, their potential health benefits include improving digestion, good for your heart, lower cholesterol, decrease risk of depression, and protection against cancer.
Avocado is also good for weight loss because it’s high in fibre and (good!) fats which will keep you feeling full for longer. You’re far better off loading up a salad with avocado than cheese, or smushing avocado on your morning toast than peanut butter! But because they are 77% fat, they do need to be eaten in moderation.
Avocado Sauce
Watch how to make it
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Avocado Sauce
Ingredients
- 1 large , ripe avocado
- 1/3 cup sour cream or yoghurt
- 1/2 small clove of garlic
- Juice of 1/2 lemon
- 1 - 2 tbsp olive oil
- 1/2 cup (packed) coriander / cilantro, roughly chopped
- Salt and pepper to taste
Instructions
- Combine all ingredients in a food processor, blend until very smooth. Use water to adjust consistency as required.
- Adjust lemon or lime as required. Should have a bit of tang if intended to be paired with rich, bold flavoured food like Mexican food.
- Keeps for 4 days in an airtight container - and stays green!
Recipe Notes:
Nutrition Information:
Life of Dozer
That time I tried to teach Dozer to hold a flower in mouth just because it would be so cute…..
I tried the avocado sauce tonight with your pork carnitas.
AMAZING!!!! I don’t care for guacamole, but this recipe is super! Granddaughter’s boyfriend hates avocado but went back for 3rd’s. Thank you. Good stuff.
I’m so glad you loved this Brenda!
Just delicious 😋
Served with your quesadillas a few times…. but I could literally just eat it by the spoonful!!!
I’m so glad you love it Darlana!
Hi there, I just made this sauce to go with quesadillas, and I really liked the combinaison of dairy product (I used a Greek yogurt, sour cream is not easy to find in France) with avocado: creamier than the average guacamole! It was however a bit acid for my husband and I, I will only use a trickle of lime next time.
Thank you for this recipe!
You’re so welcome Monica – I find that the lemon/salt component of Guac is all down to personal taste – just adjust to suit 🙂
To be precise and fair, the quesadillas were to be shared with our 2 years old, so I made them not bland but definitely not spicy, which might be why the lime came too strong for us!
As you said, this part of the seasoning is personal 😉
This was fantastic Nagi with your potato wedges
I must give this a go!
I see the video, are we supposed to used water instead of oil?
Totally yum! This was very quick and easy to whip up – I probably used closer to a whole lemon as I like serious zing. Looking forward to having this with your quesadillas tonight!
You use oil in recipe, but doesn’t show in video. Is it supposed to be used in recipe?
QUESTION … IS THERE ANOTHER HERB THAT CAN BE SUCESSFULLY USED INSTEAD OF CILANTRO/CORIANDER ?
I REALIZE THEY ARE THE “GO TO” SEASONING IN MEXICAN CUISINE BUT I CANNOT WORK UP A LIKING !
AND FOR SUBSTITUTES, I ALSO DO NOT LIKE PARSLEY, AS I ALWAYS FIND IT BITTER.
LOVE THE IDEA OF FREEZING THE QUESADILLAS. NO SOGGINESS WHEN THAWED ???
I HAVE FROZEN FILLINGS BEFORE BIT NEVER THE “MADE” RENDITION.
THANX
TONI
HI Toni! I would use chives 🙂 They will add terrific extra flavour! The quesadilla will be soggy right after thawing but then it needs to be pan fried or baked until crispy 🙂
THANKS !!! LOOKING FORWARD TO THE EATING/ENJOYING & THE LITTLE SURGE OF TIME SAVING WITH THE PREP ALREADY BEING COMPLETED. YOU HAVE GREAT IDEAS !