Be sure to include the cilantro stems when blending the sauce; they have even more flavor than the leaves. Spoon this cool, creamy sauce over pan-grilled chicken or tacos. You can also thin with a little water and use as a salad dressing, or thicken it with a little more yogurt or avocado for a vegetable dip.
1 small garlic clove
1/4 cup plain 2% reduced-fat Greek yogurt
1/2 cup cilantro leaves and stems
1 tablespoon water
1 tablespoon fresh lime juice (from 1 lime)
1/4 teaspoon kosher salt
1/2 ripe avocado
Added sugars 0g
Calcium 2% DV
Potassium 4% DV
How to Make It
Place small garlic clove in a mini food processor; pulse until minced, about 5 times. Add plain 2% reduced-fat Greek yogurt, cilantro leaves and stems, water, fresh lime juice (from 1 lime), kosher salt, and avocado; process until smooth, about 30 seconds.
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