Recipes > Lime-Avocado Sauce
- Serves: 2 1/2 cups
- Active Time: 10 mins
- Total Time: 10 mins
- Views: 37,305
- Success Rating: 0% (?)
Steps
Step 1: Preparing Your Mise en Place
- 2 ripe avocados
- 2 to 4 tbsp fresh lime juice*
- 1/2 cup fresh cilantro, loosely packed
- 1/4 to 1/2 jalapeño pepper**
- 1 clove garlic
- 1/4 tsp ground cumin
- 1/2 to 1 tbsp sweetener of choice, optional***
- pinch cayenne, optional
Method
For the avocados, remove the core and then using a large spoon, scoop out the avocado.
*Note: The amount of lime juice depends on how much lime-flavor you want and also what you are serving the sauce with. Try starting with 2 tablespoons and then go up from there.
**Note: For the jalapeño — for less spicy, remove the seeds, for spicier, leave the seeds in.
Note: For the sweetener, we used coconut palm sugar, which adds a nice flavor to the sauce.
Step 2: Making the Sauce
- sea salt, to taste
- freshly ground black pepper, to taste
- 1/4 to 1 cup water, approx*
Method
To make the sauce, add all the ingredients into a blender, along with about 1/4 cup of water and blend for a minute or so, or until creamy smooth.
*Note: Start with 1/4 cup of water and then continue to add more, until you reach the desired consistency. For a thicker sauce, you will obviously need less water and for a thinner, more dressing-like sauce, you will need to use more water.
Also, add more or less lime juice, depending on the desired tartness level.
Lastly, taste for seasoning.
**Note: For a sauce with a bit more texture and color contrast, add the cilantro near the end of blending.
This sauce is best made the day it is going to be consumed, as it tends to loose it’s nice bright green color, if stored for more then a few hours.
This sauce goes particularly well with these Mushroom & Bean Enchiladas and with this Energy Bowl.
9 Comments
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This is so simple and delish!! -
Indeed! Glad you enjoyed Liz! -
I would love nutritional info with recipes. This sounds amazing! -
Sounds great ! I cannot wait to make this. -
its very simple&tasty -
What are some alternative sweeteners to the coconut palm sugar that would still taste great in this recipe? (Coconut allergy). Thanks!
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Rouxbe Staff
Hi Jennifer: Thanks for writing. The focus here is to stay away from white, refined sugars. I enjoy cooking with maple sugar, and date sugar. You could also use silan (date syrup), or pure maple syrup. If you use a liquid sweetener, you can reduce the water by a teaspoon or so, just to keep the consistency the same. Hope you enjoy making the sauce. Cheers, Char -
Are there any other particular uses for this dressing?
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Rouxbe Staff
Hi Claude: thanks for writing. This recipe can become a cornerstone in any kitchen. It is great as a dip, especially with roasted potatoes, or a topping for baked potatoes. Some people enjoy it as the centerpiece of a crudites platter, and it also makes a delicious salad dressing. And, you may enjoy it with your favorite tortilla dish, or even a topping for a soup. Let's just say that there are "endless possibilities." Hope you enjoy making it! Report back to us! Cheers, Char
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