Ingredients
½ cup avocado (about 1/2)
¼ cup yogurt (plain, unsweetened)
2 tbsp lime juice (freshly squeezed)
1 garlic clove (whole or roughly minced)
1 tbsp jalapeño (roughly minced, see Chef’s Notes for less spicy)
¼ cup cilantro (or basil or parsley, roughly chopped)
1 cup organic Romaine lettuce (roughly chopped)
⅓ cup water
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
Directions
1
Add all ingredients to a blender or food processor and blend until creamy.
2
Taste for additional ingredients of choice (more jalapeño for spice, more avocado or yogurt for creamy texture, or more lemon juice for tart).
Chef’s Notes
Substitutions
Instead of lemon juice, use freshly squeezed lime or orange juice.
Substitute another herb of choice for the cilantro like parsley, basil, mint, or chives.
If you want more nutrition, substitute kale or spinach for the Romaine lettuce leaves.
Prep Ahead
If you’re making your own yogurt, make it 2–3 days in advance.
Storage
Store jalapeño sauce leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
4 servings
Serving size
Ingredients
½ cup avocado (about 1/2)
¼ cup yogurt (plain, unsweetened)
2 tbsp lime juice (freshly squeezed)
1 garlic clove (whole or roughly minced)
1 tbsp jalapeño (roughly minced, see Chef’s Notes for less spicy)
¼ cup cilantro (or basil or parsley, roughly chopped)
1 cup organic Romaine lettuce (roughly chopped)
⅓ cup water
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
