I love to eat a humongous salad for lunch, and one of my favourite dips to mix through my veggies is avocado. With a little bit of salt, peper and lemon juice, avocado can turn every boring salad into a feast. But what I often regret is that half or even a whole avocado is not making a satisfyingly creamy salad. Especially not if you keep in mind the size I make them..! My ultimate salad is a potato salad-like bowl full of creaminess, that you could eat with a spoon because of the amount of sauce there’s in it.
Since last week the soy yogurt had a nice discount on it, I had stuffed my fridge with a generous supply of the heavenly goodness. It was quite logical that I got grab hold of a package when I was contemplating about the solution to my avocado sauce problem.
Avocadosauceproblemsolving in pics:
Adding soy yogurt was truly the discovery of the day. Because the yogurt not only makes it able to double the volume of the avocado, but it also makes it incredibly creamy and protein rich.
You can put this avocado spread on bread, dip your favourite veggies in it, or use it as a sauce for your salad. Whether you want to make a thick spread or a creamy sauce all depends on the amount of soy yogurt you add.
- 1 avocado
- Lemon juice
- Pepper and salt
- Soy yogurt (unsweetened)
How to make the Avocado Spread / Avocado Sauce
- Cut the avocado in half, remove the pit and put the flesh in a bowl.
- Add soy yogurt (a few spoonfuls for a thicker spread; about 100 – 150 ml for a creamy sauce).
- Add 2 tsp lemon juice, some pepper and salt to the bowl. You can be rather generous on the salt and pepper if you use the avocado spread for a salad, because of the neutral tasting vegetables you add it to.
- Mash all ingredients to a creamy mass. Taste and add some extra lemon juice, pepper, salt or soy yogurt to your preference.
- Serve the avocado spread with bread or mix it with your salad. Bon appetit!
This post is also available in NL