I don’t know about you, but I enjoy a meal most when served with a creamy condiment dolloped on top. It gets a little tricky when you’re dairy-free. To satisfy my craving, I created this thick, velvety sauce to drizzle over roasted sweet potato fries at a recent BBQ and it was absolutely delicious. When the sweet potatoes were long gone, my guests used up the remainder of this smooth sauce to dip their BBQ chicken and fluffy quinoa. You’ll love the versatility of this amazing aioli!
I suggest using very ripe avocados—the riper, the creamier the sauce. The lemon zest adds a nice touch of natural sweetness, so feel free to add more zest for more flavor.
Related: Loaded Baked Sweet Potato Fries
By Amie Valpone
Ingredients
- 4 large very ripe avocados, peeled, pitted and diced
- 1 medium English cucumber, diced
- Juice of 1/2 lemon
- 1 large garlic clove, minced
- 1 small shallot, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- Large pinch lemon zest
Directions
Combine all ingredients in a mini food processor and puree until very smooth. Scrape down the sides of the food processor as needed.
Transfer to a small serving bowl and dollop on top of sweet potatoes, salads, roasted vegetables or gluten-free whole grain toast.
Yield
Makes 1 cupPhotography by Amie Valpone
>>Amie Valpone is the founder of The Healthy Apple and best-selling author of the cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body.
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