Avocado Aioli

This creamy, garlicky Avocado Aioli is a topping for a delicious Grilled Prawn Salad, but is a wonderful dip for appetizers or to use in place of salad dressing, or, as a topping for some of our light taco recipes, and even as a spread on sandwiches. Try it with a Light BLAT — a bagel thin or pita bread spread with Avocado Aioli, a few slices of turkey bacon, and fresh tomatoes with mixed greens.

Avocado Aioli
Plan on 2 tablespoons per serving from this 1-cup recipe.
Courtesy of:
Recipes: Condiments
Serves: 8
  • 1 medium very ripe avocado
  • 1/3 cup plain, fat-free Greek-style yogurt
  • 1 tablespoon chopped basil
  • 2 teaspoons minced garlic
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  1. Combine the avocado, yogurt, basil, garlic, lemon juice, salt and black pepper in a food processor and process until just smooth.
  2. Use immediately or store in the refrigerator.
By the Numbers
Serving size: 2 Tablespoons | Cal: 35 | Fat (g): 4 | Carbs (g): 2 | Sodium (mg): 150 | Protein (g): 2 | Chol (mg): 1

From “The Biggest Loser: 6 Weeks to a Healthier You” by The Biggest Loser Experts and Cast. Copyright © 2010 by Universal Studios Licensing LLLP, The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC. Reprinted by permission of Rodale, Inc., Emmaus, PA 18098.

September 1, 2013 | | Tags:

One thought on “Avocado Aioli

  1. […] plenty of potassium, folate and heart-healthy fats. It makes for a delicious light lunch.  The Avocado Aioli is also a wonderful dip for appetizers or to use in place of salad dressing, or, as a topping for […]

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