Basil Avocado Yogurt Sauce is my new favorite condiment. It’s deliciously cool with a pleasant tang, and because it’s made with Greek yogurt instead of cream or mayonnaise, it’s light and refreshing. With the warm weather fast approaching here in New England, it’s natural to gravitate toward recipes that are suitable for picnics, backyard barbecues, and all manner of summer time celebrations. This means lots of grilled meat, seafood, and vegetables with accompanying side salads and sauces. Basil Avocado Yogurt Sauce is the perfect summer time sauce for almost anything grilled and can be prepared in a matter of minutes.
Pureed avocados give this sauce a silky quality that produces a creamy mouthfeel. In truth, Basil Avocado Yogurt Sauce has a consistency that is more like a dip than a sauce, and you can certainly use it that way. It would be fantastic served with crudités, corn chips, or crackers. But because Basil Avocado Sauce is so good I use it more like a traditional sauce – that is, spooned on top of, or served alongside a main dish.
Basil Avocado Yogurt Sauce is heavenly served with grilled shrimp and a squeeze of fresh lime juice on top.
Fantastic with chicken too in this deconstructed salad.
The secret to delicious grilled food is good seasonings (i.e. marinades, rubs, spice blends), and the right sauces or condiments with which to serve your grilled creations. With Basil Avocado Yogurt Sauce, you can check the box on that last requirement. Get ready for a great season of grilling!
- 7 ounces (about 1 cup) Greek yogurt, full fat
- 2 small ripe avocados (about 5 ounces each), or 1 extra-large avocado, pitted and peeled
- 1 teaspoon maple syrup
- 1 tablespoon lime juice
- 1 ounce fresh basil – about 2 cups loosely packed leaves
- 1 clove garlic
- 1 tablespoon olive oil
- Pinch of salt
- Place all ingredients in the bowl of a food processor and process until smooth, about 1 minute. Stop half-way through to scrape down the sides of the bowl.
- Refrigerate and use within one day.
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