Venusian Aioli Sauce
- 1 1/4 cups on Greek yogurt, 1/2 cup packed spinach leaves, 2 sprigs of parsley, lemon juice to taste, 1/2 pitted avocado, garlic to taste, 1 pinch Kosher salt and pepper to taste.
- Combine the yogurt, spinach, parsley, and lemon juice into the blender. Add fresh Avocado. Add the garlic, salt and pepper to taste.
- Blend pulsing the the machine on and off. Blend until you have the desired consistency.
- Transfer to a non reactive container, and refrigerate until ready to use.
I found this sauce in Wolfgang Puck’s ” Make It Healthy” cookbook. He calls it “Low Fat Green Goddess Dressing.” I created my own version by switching out ingredients.
This dish can be a little tart because of the yogurt and lemon juice. Make sure to taste as you go. The salt and avocado will all balance to the tartness. Overall, I love my version. It’s very light and clean tasting. This sauce works well with seafood.
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Lots of love and light!