Avocado Lime Sauce: Creamy Mexican Condiment
Select a ripe avocado that yields slightly to gentle pressure. Avoid fruit that feels mushy or has a bruised skin, as this affects the flavour of your avocado lime sauce. The flesh must be creamy and free of brown streaks to ensure a bright green colour. Use full-fat Greek yoghurt for a richer mouthfeel, or choose a strained version for a lighter result.
This Mexican sauce combines fresh cilantro and jalapeno with a citrus zing. You must drizzle lime juice over the diced avocado immediately to minimise oxidation. Blend the ingredients until completely smooth. Refrigerate the sauce for at least 15 minutes before serving so the flavours meld. Use it as a topping for grilled fish or a dressing for salads. It takes 10 minutes to prepare.
Avocado Lime Sauce: Creamy Mexican Condiment
Recipe cardIngredients
Instructions
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Prepare the avocado
Peel, pit, and dice the avocado in a medium bowl. Drizzle 30 ml of lime juice over the pieces and stir gently. This acidity prevents oxidation and keeps the fruit green.
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Combine the ingredients
Place the avocado, Greek yoghurt, lime juice, chopped cilantro, jalapeno, garlic, olive oil, salt, and pepper into the blender. Ensure all ingredients are evenly distributed before starting.
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Blend until smooth
Blend on high for 30–45 s until the sauce is completely smooth. If the mixture feels too thick, add 15–30 ml of chilled water. This ensures a pourable consistency for dressings.
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Adjust the seasoning
Taste the sauce now. Add more lime juice, salt, or pepper to reach your preferred balance. You may stir in ground cumin or hot sauce for extra heat.
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Chill the sauce
Transfer the sauce to an airtight glass jar or bowl. Refrigerate for 15 minutes. This resting period allows the flavours to meld together.
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Serve and garnish
Drizzle the sauce over grilled fish, tacos, or roasted vegetables. You can also use it as a dip for chips. Garnish with extra cilantro or a lime wedge for presentation.
Keep the sauce chilled at all times. Greek yoghurt contains live cultures that can grow or spoil if left at room temperature for too long. If the sauce loses its bright green hue, you have not used enough lime juice to stop the oxidation process.
Greek yoghurt substitutes
Use blended cashew cream or silken tofu if you need a vegan alternative. These swaps remove the dairy but keep the creamy texture. Using low-fat yoghurt instead of full-fat reduces the richness of the mouthfeel. Do not omit the yoghurt entirely, as it provides the necessary structure and body.
What to serve with it
Drizzle this sauce over grilled chicken, steak, or fish for a citrusy finish. Fold it into taco or burrito fillings to add a tangy element. It also works as a dressing for mixed greens when thinned with lime juice, or as a dip for chips and fresh crudités.
Storing and reheating
Keep the sauce in an airtight container in the refrigerator for up to 4 days. Do not leave it at room temperature for more than 2 hours. For longer storage, freeze for up to 2 months. Thaw the sauce in the fridge and stir well before you serve it.
Nutrition per serving
- Calories
- 165
- Protein
- 4.2 g
- Carbs
- 7.8 g
- Fat
- 13.1 g
- Fiber
- 3.4 g
- Sugar
- 3.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do I make avocado lime sauce?
Blend 300 g avocado, 200 g Greek yoghurt, 60 ml lime juice, cilantro, jalapeno, garlic, olive oil, salt, and pepper. Process on high for 30 to 45 seconds until smooth. Refrigerate for 15 minutes to let the flavours meld.
What is the avocado sauce called?
This specific recipe is an avocado lime sauce. While similar to guacamole, the addition of Greek yoghurt creates a smoother, pourable consistency suitable for dressings and toppings rather than a chunky dip.
Do avocado and lime go together?
Yes. The acidity of the lime balances the richness of the avocado fats. Lime juice also prevents the avocado from oxidising, which keeps the sauce a bright green colour for longer.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
