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A jar with avo spread in it along with lemons and parsley in the background - square

5 Minute Parsley Avocado Spread

This versatile spread is yummy, simple and quick to make! Spread it on your bread, dollop it on your salad or eat it by the spoonful!
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


  • 2 cups parsley loosely packed
  • .50 cup greek yogurt
  • 1 avocado halved and scooped out, sliced and chopped
  • 1 cup avocado oil
  • .25 teaspoon salt
  • 3 tablespoons of lemon about ½ of a lemon


  • Add the parsley, yogurt, olive oil, avocado, lemon and salt to a food processor
  • 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


Tips for Making the spread:
  • I get my avo oil at Trader Joe's but if you can't find avocado oil, you can substitute extra virgin olive oil for it.
  • I always strip the parsley leaves off the stems because the stems 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.
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.


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