Creamy Avocado Sauce

Makes 4-6 servings

This is from a Vegetarian Times recipe. They served it with fettucine noodles and described it as having “the texture of an Alfredo sauce”. I serve it over julienned veggies – carrots, parsnips, zucchini, peppers, cucumber, etc. – softened with salt and oil or use it as a guacamole-type dip for veggie sticks. It’s really refreshing and we enjoy it as a summer salad. I hope you enjoy it too.

Ingredients

  • 3 large ripe tomatoes, diced
  • 2 ripe avocados, peeled, pitted and diced
  • ¼ cup red onion, chopped
  • 2 cloves garlic, minced
  • 1 hot chili pepper, seeded and minced (OPTIONAL)
  • 3 tablespoons lime juice (about 1 large lime)
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Preparation

Combine all ingredients in a blender or food processor, and process until liquified.

Comments

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fitfashionista writes: (May 30, 2007)

I didn’t realize until after I made this that it was basically just a liquefied guacamole lol, but it was pretty good nonetheless. I ate it for dinner tonight, over zucchini slices and it was very very filling!

Thanks!

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Stacie writes: (July 03, 2007)

Bet it would be good on a salad.

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IlansterMonster writes: (February 07, 2008)

I made this last night and served it as a dressing over salad…it had a really lovely flavor…reminded me of guacamole.

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aneksi writes: (February 07, 2008)

This was YUMMY. ty!

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