I adapted my avocado sauce from this recipe. I am just incapable of following a recipe exactly, and that’s really how we should all cook - use a recipe as a base and adapt it to the ingredients and methods available. This sauce is cool, smooth and creamy, a bit tart and spicy, with a hint of bitterness - a wonderful blend of flavor, texture and temperature.
I don’t think I’ve mentioned this in my previous avocado recipes, but I learned a new trick from Alton Brown last year on how to remove the pit from an avocado. After slicing it lengthwise, give it a twist and the halves pop apart. Whack the pit with the blade of a fairly large knife, embedding it somewhat in the pit. Twist the knife and the pit will come right out! Then whack the pit against a cutting board to loosen it from the knife. Make three lengthwise cuts on each half. The skin will fold back and four slices will peel off easily. Slice or dice as needed. Sprinkle with lemon or lime juice to keep from browning, if you will not be using them immediately.
When I made it with Greek yogurt, I added a bit of water to bring it to a looser, saucy consistency. I didn’t need to add water when using Dannon non-fat plain yogurt.
If you have fresh cilantro, use a tablespoon of it in place of the cominos. A dash of chipotle or jalapeño hot sauce will spice it up.
1 lg. avocado, peeled and diced
1/2 c. non-fat plain yogurt
2 tsp. lime juice
1 tsp. cominos (Ground cumin seed)
Dash of salt
Dash of garlic granules or powder or juice
Combine all ingredients in a blender or food processor. Mix until smooth. Pour over your favorite dish.
Yields about 1 cup
This is a fresh sauce, not for heating. Unlike guacamole, this avocado sauce keeps well in the refrigerator without browning due to the acid content of the yogurt and lime juice.