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5 Minute Parsley Avocado Spread

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! 
Course Spread
Cuisine American
Keyword 5 minute spread, avocado spread, parsley avocado bread
Prep Time 5 minutes
Total Time 5 minutes
Servings 40 tablespoons
Calories 32kcal

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

Notes

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.

Nutrition

Serving: 2tablespoons | Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.2mg