Low FODMAP avocado cilantro sauce
Gluten free, garlic and onion free, vegan option*Tablespoons are in Australian tablespoons, which are 20ml as opposed to the more common 15ml. Use ml for international accuracy, or use four teaspoons for every tablespoon specified in the recipe.Canada, US, NZ and Britain all use 15ml tablespoons.
Ingredients
- 120g avocado (Monash lists Hass avocados as having a low FODMAP threshold of 60g per serve)
- 100g thick, plain lactose free yoghurt (I used Jalna lactose free Greek yoghurt)
- 50-75g (1 large bunch) coriander, washed and chopped
- 20-30g spring onion greens, washed and chopped
- 20ml (1 tablespoon)* neutral oil of choice (you could also use garlic infused oil)
- 40ml (2 tablespoons)* lime juice, added to taste (some of the lime zest would also add a nice touch)
- seasoning, to taste
- Pinch of ground cumin, to taste
- Pickled jalapeno, to taste
- 20-40ml+ Pickled jalapeno brine or water, to thin the sauce to your desired consistency
Instructions
- Add the avocado, yoghurt, coriander, spring onion and oil to your food processor and process until combined.
- Taste the sauce, then add the remaining ingredients to your taste. I find doing it this way allows you to build the flavour according to your own tastes. It also accounts for the different flavours or tanginess of yoghurt.
- Serve immediately or store in an airtight container in the fridge. Use within a few days.
Notes
- FODMAP notes are in the body of the post.
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