I made an Avocado Lime Sauce so creamy and bright it’s now my go-to drizzle on salmon, salads, and anything else that needs personality.

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I can’t stop making this Avocado Lime Sauce because it’s stupidly bright and creamy, like a punch of green sunshine on everything. I love how the 2 ripe avocados, peeled and pitted give it that buttery base, and the juice of 1 large lime wakes it up sharp and zingy.

I’m obsessed with using it as Cilantro Avocado Sauce For Tacos, but honestly it wrecks salads, salmon, and snack bowls too. It’s tangy, cilantro-ish, and a little reckless.

And yes, I’m that person who keeps a jar in the fridge for emergency flavor. Come at me, bland food.

No mercy.

Ingredients

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Basically creamy base, makes the sauce lush and silky.
Plain Greek yogurt: adds tang and a thicker, protein boost.
Plus cilantro: bright herbal kick, fresh and slightly citrusy.
Garlic: punchy aroma, wakes the sauce up.
Lime: zippy acid, keeps it from tasting flat.
Olive oil: silky mouthfeel and a mellow, fruity note.
Sea salt: brings out flavors, don’t overdo it.
Black pepper: subtle heat and a little background spice.
Basically water: thins it so it’s easy to drizzle.
Plus jalapeño: bright kick if you want some actual heat.
Cumin: tiny earthy warmth, makes it smell a bit smoky.

Ingredient Quantities

2 ripe avocados, peeled and pitted

1/2 cup plain Greek yogurt

1/2 to 3/4 cup fresh cilantro leaves, packed

2 garlic cloves, roughly chopped

juice of 1 large lime (about 2 tablespoons)

2 tablespoons extra virgin olive oil

1/2 teaspoon fine sea salt, adjust to taste

1/4 teaspoon freshly ground black pepper

2 to 4 tablespoons cold water, to thin as needed

1 small jalapeño, seeded and chopped, optional for heat

1/4 teaspoon ground cumin, optional for depth

How to Make this

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1. Cut the avocados in half, remove the pits and scoop the flesh into a blender or food processor.

2. Add the Greek yogurt, cilantro, chopped garlic, lime juice, olive oil, sea salt, black pepper, jalapeño if using, and cumin if using.

3. Pulse until mostly smooth, stopping to scrape down the sides with a spatula so nothing gets left behind.

4. With the motor running slowly add 2 tablespoons cold water, then check texture; add up to 2 more tablespoons if you want it thinner for drizzling.

5. Taste and adjust salt, lime or jalapeño for heat; a little more lime will brighten it up and more salt brings out the cilantro.

6. If the sauce looks a little dull, add a splash more olive oil and pulse once more to make it glossy.

7. For an extra silky texture press the sauce through a fine mesh sieve with the back of a spoon, then stir the strained bits back in if you want more texture.

8. Transfer to a jar, press a piece of plastic wrap directly onto the surface to keep it from browning and refrigerate at least 30 minutes so flavors meld.

9. Use as a dip, dressing or drizzle on salmon, salads and grilled proteins; it keeps about 2 days well chilled.

10. If you need to revive it after fridge storage, stir in a teaspoon of warm water and a squeeze of lime to freshen it up before serving.

Equipment Needed

1. Blender or food processor
2. Sharp chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Rubber or silicone spatula (for scraping)
6. Fine mesh sieve and a spoon (for extra silky texture)
7. Citrus juicer or reamer (or just a fork)
8. Small jar or airtight container with lid (for storing)
9. Plastic wrap (to press onto surface and prevent browning)

FAQ

Can I make this sauce vegan? Yes, swap the Greek yogurt for plain dairy free yogurt or a bit of silken tofu, and it’ll still be creamy and tangy, though flavor might be a touch different.

How do I store leftovers and how long will it last? Keep it in an airtight container, press plastic wrap right on the surface to limit browning, and refrigerate up to 2 days; the lime helps slow oxidation but avocado will darken after that.

Can I freeze the sauce? You can, but texture changes a bit after thawing. Freeze in small portions, thaw in fridge, then stir and add a splash of water or olive oil to smooth it out before using.

How do I thin the sauce if it’s too thick? Add cold water, one tablespoon at a time, or a little more olive oil until you hit the consistency you want; yogurt also thins it while keeping creaminess.

Want it milder or spicier? For less heat leave out the jalapeño or remove seeds, for more kick keep some seeds or add a pinch of cayenne; taste as you go so you don’t overdo it.

What can I use this sauce on? It’s great on tacos, grilled chicken, roasted veggies, as a salad dressing, or a dip for chips and crudites; honestly it goes with almost everything.

Avocado Lime Sauce Recipe Substitutions and Variations

Plain Greek yogurt: swap with sour cream for a tangy, rich result or use silken tofu for a dairy free option. Both keep the creamy texture, tho tofu might need extra lime to brighten it up.
Fresh cilantro: if you don’t like cilantro try flat-leaf parsley for a fresh, mild herb flavor or basil for a sweeter, aromatic twist. Parsley keeps it bright without the soapy taste some people get.
Juice of 1 large lime: lemon juice works nearly the same if limes arent available, or use a splash (1 to 2 teaspoons) of white wine vinegar for a sharper acidity.
Small jalapeño: substitute with a serrano for more heat, or use 1/4 to 1/2 teaspoon red pepper flakes if you want controlled heat without chopping peppers. Omit entirely if you prefer no spice.

Pro Tips

– Chill the blender jar and the water first, especially in warm kitchens. Cold parts keep the avocado from getting too warm so the sauce stays bright and green. If you skip this it can go a little dull and brown faster.

– Don’t over-process. Pulse just until mostly smooth, leave tiny bits of avocado for texture unless you want glassy smooth. Over-blending makes it thin and gummy, and it loses the fresh avocado flavor.

– Taste as you go, add salt and lime gradually. Salt wakes up the cilantro and yogurt, but too much ruins it fast. A little extra lime right before serving brightens everything, especially after chilling.

– If it gets thick in the fridge, stir in a teaspoon or two of very cold water, then a squeeze of lime. Warm water makes it go slimy, cold water keeps it silky. Also pressing plastic wrap right on the surface helps prevent browning better than leaving air on it.