Heavy creams can weigh down a taco bowl, but this velvet-smooth avocado lime crema blends ripe produce with Greek yogurt for an airy, lush texture. It is cool, bright, and coats your mouth with a dense, tangy richness.
Why This Sauce Will Be Your New Obsession
Velvety Texture Without the Heaviness
Using Greek yogurt creates a rich, thick consistency that mimics heavy cream but feels much lighter on the palate. Every spoonful is smooth, satisfying, and coats your veggies perfectly.
A Flavor Profile That Wakes Up Dinner
The combination of sharp lime juice and earthy cumin cuts through the richness of the avocado. It adds a bright, zesty kick that instantly elevates bland chicken or plain roasted cauliflower.
Ready Before You Can Chop a Salad
There is no complicated prep here—just toss everything into the blender. You get gourmet-level flavor on your table in under five minutes flat.
Making Magic in the Blender
This avocado lime crema is deceptively simple. I start by tossing the ripe avocado, smashed garlic, and fresh cilantro into the food processor. It’s important to give it a quick pulse first to break down the herbs so you don’t end up with large stems in your smooth sauce.
Next, I add the Greek yogurt, lime juice, and spices. This is where the magic happens. Blending on high creates that signature emulsion. The mixture turns into a pale green, airy delight that smells incredibly fresh.
I always drizzle in the cold water slowly at the end. If I’m making a dip for a veggie platter, I keep it thick. If I want to drizzle it over my Mediterranean Chicken Bowl, I add a splash more water for a pourable consistency.
Tips for the Perfect Batch
Keep It Bright Green
Avocado loves to brown, but the lime juice helps slow this down. Pressing plastic wrap directly against the surface of the crema keeps it looking vibrant and fresh for days.
Customize Your Heat
If you love a spicy kick, toss in a slice of jalapeño or a pinch of cayenne. It adds a subtle warmth that pairs beautifully with the cooling yogurt.
Dairy-Free Swaps
For a low carb avocado lime crema that is also dairy-free, simply swap the Greek yogurt for unsweetened almond or coconut yogurt. The texture remains wonderfully creamy.
Frequently Asked Questions
How long does this stay fresh in the fridge?
Because of the avocado, it is best enjoyed within 24 to 48 hours. I find that storing it in an airtight container with plastic wrap pressed onto the surface helps maintain that beautiful green color.
Can I use this as a marinade?
Absolutely! The acid in the lime juice works wonders for tenderizing meat. I love using this avocado lime crema with Greek yogurt to marinate chicken breast for a super juicy, flavorful result.
This velvety, nutrient-dense dressing swaps heavy creaminess for protein-packed Greek yogurt, making it a perfect wholesome and macro-balanced addition to taco salads or grilled vegetable platters. The addition of ground cumin provides a subtle earthy warmth that complements the tangy lime and rich avocado perfectly.
Ingredients
Scale
1 medium ripe avocado (pitted and peeled) (approx. 150 g edible portion)
1 clove garlic (peeled and smashed) (3 g)
¼ cup fresh cilantro leaves and tender stems (packed) (15 g)
½ cup plain non-fat Greek yogurt (or low-fat sour cream) (120 g)
2–4 tbsp cold water (adjusted for consistency) (30–60 ml)
¼ tsp ground cumin (0.5 g)
¼ tsp salt (or to taste) (1.5 g)
Instructions
Prepare the Base: Place the ripe avocado flesh, smashed garlic, and fresh cilantro into a food processor or high-speed blender. Pulse a few times just to break up the larger chunks of produce.
Add Creaminess and Tang: Add the Greek yogurt, lime juice, ground cumin, and salt to the processor.
Blend Until Smooth: Blend continuously on high for 30–45 seconds until the mixture is uniform and creamy. Stop the machine and scrape down the sides of the bowl with a spatula to ensure no chunks of garlic or herbs remain unblended.
Adjust Consistency: With the motor running on low, slowly drizzle in the cold water, one tablespoon at a time. Use less water (about 1–2 tbsp) for a thick, dip-like consistency suitable for raw veggies, or add more (up to 4 tbsp total) for a pourable salad dressing.
Final Polish: Taste the dressing. If needed, add a squeeze more lime juice for acidity or a pinch more salt. Transfer to a sealed container and refrigerate until ready to serve.
Notes
Storage: The acidity from the lime juice helps prevent browning. For best results, press a piece of plastic wrap directly against the surface of the dressing before sealing the container. Best consumed within 24–48 hours.
Allergy Alert: This recipe contains Dairy (yogurt).
Substitution: For a dairy-free or vegan version, substitute the Greek yogurt with an unsweetened almond or coconut milk yogurt.
Nutritional Information (Per Serving)
Calories: 78 kcal
Total Fat: 5.4 g
Saturated Fat: 0.8 g
Cholesterol: 1 mg
Sodium: 155 mg
Total Carbohydrates: 4.6 g
Dietary Fiber: 2.5 g
Sugars: 1.5 g
Net Carbs: 2.1 g
Protein: 3.8 g
Notable Nutrients: Potassium, Vitamin C
Disclaimer: These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements (especially avocado size), and specific ingredients used. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.
I hope this zesty addition brings a little extra joy to your table this week. Whether you use it as a keto avocado lime sauce for tacos and salads or just a dip for crisp peppers, it’s a game-changer. Remember, these are just my kitchen adventures—chat with your doctor for personalized tips!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
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