Parsley Avocado Spread | Perfect Condiment
This easy parsley avocado spread is packed with protein, healthy fats, and vibrant flavors. Use it as a salad dressing, veggie dip, or condiment for sandwiches – the options are endless!
When I look at this lovely simple avocado spread and think ‘green yummy goodness’. It is so versatile and can be used in so many ways. One of my favorites is as a sandwich spread and just imagine how delicious it is then topped with slices of tomatoes.
Christopher loves how it tastes dolloped on his salad.
I also love to use it as an avocado dip. It goes well with vegetable sticks, a variety of chips: potato, corn, and both pita chips and bread.
What makes this an awesome spread
- It takes 5 minutes or less to make and has only 6 ingredients if you count the salt.
- As it sits in the fridge, it thickens up, which makes it spread easily over bread and toast.
- If you have any leftovers, store it in an airtight container for up to 3 weeks. It may change colors a little with some oxidation but give it a brisk stir.
- One avocado goes a long way with the addition of the other ingredients, which means you can enjoy it more days.
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Helpful tips
- If you don’t have a food processor, you can use a blender instead.
- I get my avocado oil at Trader Joe’s but if you can’t find the oil, you can substitute extra-virgin olive oil for it.
- There was no need to mash avocados, you only have to cut up the avocado as the food processor will do all the work.
- I always strip the parsley leaves off the stems because they add a strong flavor that I believe isn’t appropriate for this spread.
- Use Greek yogurt (plain) as it gives the spread more substance than thinner, traditional yogurt.
- Want to add some spice to your creamy avocado spread? Add a teaspoon of red pepper flakes or a few shakes of chipotle powder.
- Wash your lemon before juicing as you don’t want any residual pesticides in your spread. Here is my preferred way: Run the lemon under cool water and take this vegetable/fruit cloth and rub the skin with the coarse side. Rinse it off and it’s fine to juice now.
- If you don’t have this cloth, you can squirt some natural, unscented hand soap (I get mine at Whole Foods) and rub the skin of the fruit. Take a vegetable brush and scrub the skin. Rinse thoroughly before juicing.
How to wash parsley
- Fill a big bowl halfway with cold water.
- Take the bunch of parsley by the stems and dunk them in the water.
- Swish and swirl the parsley and if there is any sand/dirt, it will fall to the bottom of the bowl. Repeat a couple of times with fresh water.
- Lay the parsley on a paper towel and pat the plant with another paper towel to dry off the leaves.
How to make parsley avocado spread
Pre-step
Get out your food processor and citrus squeezer or citrus reamer.
Step two
Gather the ingredients – washed parsley, Greek yogurt, and avocado oil.
Step three
Next, get out your ripe avocado, lemon, and cut both fruits in half.
Step four
Strip the parsley leaves off the stems and place them in the food processor. Discard the stems.
Step five
Take the avocado in your hand and take out the avocado pit. Here’s how I do it: I take a chef’s knife and carefully hit the pit with the knife edge. It should stick into the pit, twist and it comes out clean.
Cut the avocado in chunks, scoop the flesh out of the skin with a kitchen tablespoon, and add to the food processor.
Step six
Use a hand citrus squeezer to extract the fresh lemon juice out of half of a lemon directly into the processor.
Step seven
Add avocado oil, yogurt, garlic, and sea salt.
Step eight
Lock the lid in place and process the mixture on high for 1 minute. Open lid and scrape down the sides with a spatula. Lock the lid again and process for another minute.
Transfer the avocado spread to a jar.
I hope you enjoy this avocado spread recipe.
Other popular spread or sauce recipes
And as always, may all your dishes be delish!
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5 Minute Parsley Avocado Spread
Ingredients
- 2 cups parsley (washed and loosely packed)
- .50 cup greek yogurt
- 1 avocado (halved, sliced, and scooped out)
- 1 cup avocado oil
- .25 teaspoon sea salt
- 3 tablespoons of lemon juice (about 1/2 of a lemon)
- 2 cloves garlic (crushed)
Instructions
- Add the parsley, yogurt, avocado oil, avocado, lemon juice, garlic, and salt to a food processor.2 cups parsley, .50 cup greek yogurt, 1 avocado, 1 cup avocado oil, .25 teaspoon sea salt, 3 tablespoons of lemon juice, 2 cloves garlic
- Turn on high for one minute.
- Open the cover and scrape down the sides with a spatula. Cover and process for another minute or until creamy.
- Dollop on a salad, on bread or just eat by the spoonful.
- Eat
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- If you don’t have a food processor, you can use a blender instead.
- I get my avocado oil at Trader Joe’s but if you can’t find the oil, you can substitute extra-virgin olive oil for it.
- There was no need to mash avocados, you only have to cut up the avocado as the food processor will do all the work.
- I always strip the parsley leaves off the stems because they add a strong flavor that I believe isn’t appropriate for this spread.
- Use Greek yogurt (plain) as it gives the spread more substance than thinner, traditional yogurt.
- Want to add some spice to your creamy avocado spread? Add a teaspoon of red pepper flakes or a few shakes of chipotle powder.
- Wash your lemon before juicing as you don’t want any residual pesticides in your spread. Here is my preferred way: Run the lemon under cool water and take this vegetable/fruit cloth and rub the skin with the coarse side. Rinse it off and it’s fine to juice now.
- If you don’t have this cloth, you can squirt some natural, unscented hand soap (I get mine at Whole Foods) and rub the skin of the fruit. Take a vegetable brush and scrub the skin. Rinse thoroughly before juicing.
- Fill a big bowl halfway with cold water.
- Take the bunch of parsley by the stems and dunk them in the water.
- Swish and swirl the parsley and if there is any sand/dirt, it will fall to the bottom of the bowl. Repeat a couple of times with fresh water.
- Lay the parsley on a paper towel and pat the plant with another paper towel to dry off the leaves.
Nutrition
Previously published in November 2015.
