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Creamy sauce with healthy fats and protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Avocado curd sauce (30 g) has 50 calories. That works out to 167 calories per 100 g. It contains 1.6 g of carbs, 2.4 g of protein, 4 g of fat and 0.8 g of fiber. Its 41.4 mg of Phosphorus covers 6% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
50
KCAL / 30G
Carbs
1.6g
· 1% DV
Protein
2.4g
· 5% DV
Fat
4g
· 5% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 18% · Fat 70%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 50 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 0.87 g | 4% |
| Trans fat | 0.01 g | |
| Sodium | 77 mg | 3% |
| Total carbohydrate | 1.6 g | 1% |
| Fiber | 0.8 g | 3% |
| Protein | 2.4 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 50 kcal |
| 1 teaspoon (small) | 5 g | 8 kcal |
| 1 tablespoon (small) | 15 g | 25 kcal |
| 1 serving (small) | 45 g | 75 kcal |
| 4 tablespoon (large) | 60 g | 100 kcal |
| 1 serving (large) | 90 g | 150 kcal |
| 100 g | 100 g | 167 kcal |
| 1 cup (whole) | 240 g | 401 kcal |
Calculated from 167 calories per 100 g.
Make avocado curd sauce by mashing ripe avocado with fresh curd until combined. Add lemon juice, salt, pepper and herbs to taste; mash with a fork for a chunky dip or blend briefly for a smoother sauce.
Avocado curd sauce works as a spread for toast and sandwiches or as a dip for raw vegetables. You can also spoon it over baked potatoes, grilled vegetables, eggs or grain bowls just before serving.
To slow browning, stir lemon juice into avocado curd sauce, press it into a container and cover the surface tightly. Refrigerate it promptly, since exposure to air darkens the avocado even when the sauce is chilled.
Avocado curd sauce is best eaten fresh and should be kept covered in the refrigerator. Its texture and color can deteriorate quickly, so use it soon after making it and discard it if it develops an off smell or appearance.
Freezing avocado curd sauce is not recommended. The curd may separate and release water after thawing, while the avocado can become grainy; making a smaller fresh batch usually gives a much better texture.
Use fresh, mild curd cheese for avocado curd sauce. A drier curd makes a thicker, more textured dip, while a moist curd blends more smoothly; adjust the consistency with a little olive oil rather than excess liquid.
Yes, avocado curd sauce makes a creamy sandwich spread. Pair it with tomato, cucumber, roasted vegetables or eggs, and spread it shortly before eating so the bread does not become soggy.
Avocado curd sauce can turn watery if the curd is very moist or if you add too much lemon juice or oil. Drain excess liquid from the curd, then mix in a little more curd to thicken the sauce.
Yes, you can make avocado curd sauce without a blender. Mash the ripe avocado with a fork, then stir in the curd; this leaves a slightly rustic texture and avoids overworking the mixture.
Dill, parsley, chives and cilantro all pair well with avocado curd sauce. Add chopped herbs just before serving for a fresher flavor, and use garlic or chili only if you want a more pronounced savory taste.
Vitamins
B5
0.25mg · 5% DV
B12
0.11µg · 5% DV
B2
0.05mg · 4% DV
Vitamin K
4.74µg · 4% DV
Minerals
Phosphorus
41mg · 6% DV
Copper
0.04mg · 4% DV
Sodium
77mg · 3% DV
Calcium
28mg · 3% DV
Potassium ⭐
94mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 50 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Avocado curd sauce is a simple blend of ripe avocado and lor, the mild, soft fresh cheese used in Turkish cooking. It is more of a flexible home-style combination than a dish tied to one particular region; mash it smooth for a dip or leave some texture for spreading.
Its buttery, rich taste is balanced by the curd’s gentle tang. Serve it with bread or crisp vegetables, or spoon it into sandwiches and wraps. It fits a brunch spread as readily as a snack plate. The sauce brings both protein and unsaturated fats; for a lighter version, use more curd and lemon and a little less avocado.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.87g
MONOUNSATURATED
2.28g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 14.3:1
Above the ideal 4:1 (14.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.