Avocado Sauce

This Avocado Sauce is creamy, zesty, and incredibly versatile! Perfect for tacos, salads, or as a dip!

Prep Time 10

Total Time 10

Course Condiment

Cuisine Mexican

Servings 4 servings

1 large ripe avocado Choose a perfectly ripe avocado for the best creamy texture.
1/2 cup plain Greek yogurt Adds creaminess and a tangy flavor while boosting protein content.
3 tablespoons buttermilk Adds a nice tang and helps adjust the consistency.
2/3 cup packed cilantro leaves Fresh cilantro gives a bright, herbal note.
2 green onions chopped, add a mild onion flavor and a bit of crunch.
1/2 jalapeño seeds removed and diced, adjust according to spice preference.
1 clove garlic minced, adds a punch of flavor.
2 tablespoons lime juice Fresh lime juice brightens flavors and adds acidity.
Kosher salt and black pepper to taste, essential for enhancing all flavors.

Gather all your ingredients. Cut the avocado in half, remove the pit, and scoop the flesh into your blender or food processor. Chop the green onions and cilantro, and prepare the jalapeño and garlic.
Add the avocado, Greek yogurt, buttermilk, cilantro, green onions, jalapeño, garlic, lime juice, and a pinch of salt and pepper to the blender.
Blend the ingredients on high until you achieve a smooth and creamy consistency. If the sauce is too thick, add a bit more buttermilk to reach your desired thickness.
Taste the sauce and adjust the seasoning with more salt, pepper, or lime juice as needed.
Serve immediately or store in the refrigerator for later use.

For an even creamier texture, use full-fat Greek yogurt.
If you prefer a milder sauce, omit the jalapeño or reduce the amount used.
To keep the avocado sauce from browning, store it in an airtight container with plastic wrap pressed directly onto the surface.

Keyword Creamy, Easy, Vegan