|It may not win any beauty contests, but if you like avocados, you'll want to eat this avocado sauce or dip on just about everything!|
Are you a sauce person? I'm one of those people who wouldn't mind some kind of dressing or sauce on just about everything I eat, and when I made this Avocado Sauce or Dip with my nephew Jake, we couldn't stop thinking of good ways to eat it. The idea was adapted from a salad recipe that still needs work, but the avocado sauce is ready for prime time. I wasn't planning on posting this as a separate recipe until I realized how amazingly good it was, so the photos are not too inspired, but if you're an avocado fan you'll love this recipe. And although avocados are high in fat, the main ingredient here is buttermilk, so it's really a pretty healthful option if you don't over-do it! Enjoy!
Put the avocado, thinly sliced green onion, and lemon juice in the food processor and process until the green onions are chopped and the mixture is well combined.
Then add the buttermilk, celery salt, Green Tabasco sauce, and ground cumin and process until the mixture is fairly smooth. That's it!
(Makes about 2 cups; recipe can be cut in half. Inspired by Avocado Dressing at Martha Stewart.)
2 medium or 3 small ripe avocados
1-2 green onions, very thinly sliced (white and light green parts only)
3 T fresh-squeezed lemon juice (I used my frozen lemon juice)
1 cup buttermilk (lowfat preferred)
1 tsp. celery salt (or more)
2 tsp. Green Tabasco sauce (or more if you like it spicy)
1/2 tsp. ground cumin
Cut avocados in half, remove seeds, and use a spoon to scoop out the flesh into the bowl of the food processor (with the metal blade in place.) Add the thinly sliced scallions and lemon juice and process until the scallions are finely chopped and the ingredients are well combined.
Add the buttermilk, celery salt, Green Tobasco sauce, and ground cumin and process until the mixture is smooth. Taste to see if you want to add more Green Tabasco or celery salt. Serve right away or chill for a few hours before using. Leftover Avocado Sauce or Dip will last several days in the refrigerator.
Serving Suggestions:--Serve as a spread on sandwiches or inside pita bread.
--Serve as a sauce over grilled chicken, fish, beef, or pork.
--Serve as a sauce with tacos or burritos.
--Use inside an omelet.
--Serve over scrambled eggs.
--Serve as a dip with veggies, chips, or toasted pita bread.
--Use with sour cream as a topping for chili.
--Use to stuff celery.
--Serve over Falafel or bean patties of any type.
--Serve over grilled eggplant, zucchini, or yellow squash.
South Beach Suggestions:
Avocados are considered a "good fat" for the South Beach Diet, but they are still a limited food, with 1/3 of an avocado being equal to 1 tablespoon of fat (and 2 tablespoons of fat allowed per day. Since this sauce is mixed with buttermilk, you can eat more of it, but I would limit portion size, especially for Phase One.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Recipe Ideas with Avocados:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Chicken and Avocado Salad with Lime and Cilantro from Kalyn's Kitchen
Heart of Palm Salad with Tomato, Avocado, and Lime (plus cilantro?) from Kalyn's Kitchen
Avocado Spinach Egg Salad from We Are Not Martha
Creamy Avocado Pasta from In Good Taste
Creamy Avocado Chicken Salad from Cheeky Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)