I don't really enjoy avocados (squishy texture) or cilantro (soapy flavour), which apparently puts me in a small minority of dietitians — and of the general population. Blend them with Greek yogurt, lime juice, garlic, and cumin, however, and I can down plenty of both.
I refer to this recipe as a dip, but I also use it as a sandwich spread, a sauce for chicken and fish, and, after thinning it with a little bit of water, a salad dressing.
Makes about 1½ cups
1 medium avocado, halved, pitted, peeled
1 cup plain Greek yogurt
3 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 small garlic clove, minced
1 teaspoon ground cumin
¼ teaspoon salt
1 pinch cayenne pepper
Combine all ingredients in food processor.
(Alternatively, mash avocado in medium bowl until smooth, then add remaining ingredients and stir until well-combined.)
I do not provide nutrition analyses of the recipes I post for various reasons, but mostly because I would rather not uphold diet culture messaging about choosing foods based on their caloric value or macronutrient composition. Humans survived for millennia without knowing the calorie and nutrient content of the foods they ate. They were fine – really.