Recipe Description:
Need a creamy topping for your Greek salad or homemade Greek-style entrée? Try a tzatziki sauce that has avocado-appeal. This avocado tzatziki sauce recipe is the perfect topping for lamb kabobs with rice and pita bread and is a nice change from the average tzatziki sauce recipe.
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Servings:
- Recipe serving size:
- Number of servings:
Ingredients:
- 1 ripe, fresh avocado, halved, pitted, peeled and chopped
- 1 1/2 cup plain low fat yogurt
- 1/2 English cucumber, seeded and diced
- 2 Tbsp. fresh dill, finely chopped
- 1 garlic clove, finely chopped
- salt (to taste)
Instructions:
- Combine all ingredients in a large bowl.
- Refrigerate to allow flavors to blend.
Notes & Tips:
Serve with pita triangles and assorted Mediterranean appetizers or with gyros sandwiches.
Nutrition Facts
8 servings per recipe
Serving Size 1 serving (72g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 60 | |
| % Daily Value* | ||
| Total Fat 3.5g | 4% | |
| Saturated Fat 1g | 4% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 0g | - | |
| Monounsaturated Fat 2g | - | |
| Cholesterol < 5mg | 1% | |
| Sodium 30mg | 1% | |
| Total Carbohydrate 5g | 2% | |
| Dietary Fiber 1g | 5% | |
| Total Sugars 3g | - | |
| Includes 0g Added Sugars | 0% | |
| Protein 2g | - | |
| Vitamin D 0mcg | 0% | |
| Calcium 80mg | 6% | |
| Iron 0mg | 0% | |
| Potassium 204mg | 4% | |
| Vitamin A 2mcg | 0% | |
| Vitamin C 3mg | 4% | |
| Vitamin E 0.39mg | 2% | |
| Vitamin K 5mcg | 4% | |
| Thiamin 0.04mg | 4% | |
| Riboflavin 0.16mg | 10% | |
| Niacin 0.43mg | 2% | |
| Vitamin B6 0.09mg | 6% | |
| Folate 17mcg DFE | 4% | |
| (0mcg folic acid) | - | |
| Vitamin B12 0.30mcg | 15% | |
| Pantothenic Acid 0.34mg | 6% | |
| Choline 3mg | 0% | |
| Phosphorus 75mg | 6% | |
| Magnesium 15mg | 4% | |
| Zinc 0.44mg | 4% | |
| Selenium 0mcg | 0% | |
| Copper 0.04mg | 4% | |
| Manganese 0.04mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
