{recipe} Dress Up Dinner With A Quick Yogurt Avocado Sauce

June 20, 2011

Salmon with Yogurt Avocado Sauce

Salmon with Yogurt Avocado Sauce

Quick this. Easy that. It’s been a crazy couple of months (more on why soon) and you have rolled with my version of convenience food the whole time. Alright, I’m being dramatic, but still, for that I thank you dearly.

I hereby promise to stop the constant stream of fast dinner fixes after this post. But just one more. (At least for a little while!) Because I know that you have months—or two or three—like the couple I just had and, when those times hit, you need an arsenal of healthy, easy go-to recipes, as well.

This tangy avocado sauce saved two meals in a row. Which means that the kids liked it enough to eat it twice in a row. Me and the Hungry Papa like it, too, of course, and I definitely won’t complain that it fits in a serving a veg just like that.

You literally whiz the ingredients in a food processor or blender and end up with a bright sauce (that you can make thick or thin) that goes great over fish or grilled chicken. You can even serve it as a dipping sauce (and we know how much the kids like that!)

Yogurt Avocado Sauce
(can be shared with kids 6+ mos)

1 ripe avocado, pitted
1/4 cup plain yogurt
1/4 cup cilantro, washed and trimmed
1/4 teaspoon salt
Juice from 1 1/2 limes (plus more, optional)
1 tablespoon honey
water, as needed

1. Scoop the avocado from its peel and place in a food processor or blender. Add all remaining ingredients and whiz until smooth. Add water and whiz some more to thin to a desired consistency. If you want the sauce very thin you can use a combination of water and additional fresh lime juice to keep from watering down the flavor. Serve or store in a sealed container in the refrigerator for up to three days.

One Response

  1. Rosie says:

    First the peanut sauce and now this. Oh how can I ever thank you enough!! Looks and sounds delicious. And yes, this too shall go in my arsenal.

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