Venusian Aioli Sauce

Venusian Aioli Sauce


1 1/4 cups on Greek yogurt, 1/2 cup packed spinach leaves, 2 sprigs of parsley, lemon juice to taste, 1/2 pitted avocado, garlic to taste, 1 pinch Kosher salt and pepper to taste.


  1. Combine the yogurt, spinach, parsley, and lemon juice into the blender. Add fresh Avocado. Add the garlic, salt and pepper to taste.
  2. Blend pulsing the the machine on and off. Blend until you have the desired consistency.
  3. Transfer to a non reactive container, and refrigerate until ready to use.

Pro Tip

I found this sauce in Wolfgang Puck’s ” Make It Healthy” cookbook. He calls it “Low Fat Green Goddess Dressing.” I did not add all of his ingredients because I wanted to create my own unique version.
This dish can be a little tart because of the yogurt and lemon juice. Make sure to taste as you go. The salt and avocado will all balance to the tartness. Overall, I love my version. It’s very light and clean tasting. This sauce works well with seafood.

Lots of love and light!