No Bake Marinade

This vibrant, no-bake marinade combines the rich creaminess of fresh avocados with the briny depth of Kalamata olives and the tang of Greek yogurt. It creates a luxurious, emulsified sauce that acts as both a tenderizing marinade and a delicious finishing dip. The addition of fresh lemon zest and garlic provides aromatic brightness, cutting through the richness of the olive oil. Perfect for marinating chicken, fish, or tofu before grilling, it can also be served as a cold sauce alongside roasted vegetables or pita bread. This recipe requires no cooking, making it an incredibly quick and easy addition to your meal prep routine. The result is a smooth, flavorful condiment that elevates everyday dishes with authentic Mediterranean flair.

Cuisine: Greek

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 12

Calories: 339.2

Dietary: Gluten-free, Vegetarian

Description

This vibrant, no-bake marinade combines the rich creaminess of fresh avocados with the briny depth of Kalamata olives and the tang of Greek yogurt. It creates a luxurious, emulsified sauce that acts as both a tenderizing marinade and a delicious finishing dip. The addition of fresh lemon zest and garlic provides aromatic brightness, cutting through the richness of the olive oil. Perfect for marinating chicken, fish, or tofu before grilling, it can also be served as a cold sauce alongside roasted vegetables or pita bread. This recipe requires no cooking, making it an incredibly quick and easy addition to your meal prep routine. The result is a smooth, flavorful condiment that elevates everyday dishes with authentic Mediterranean flair.

Ingredients

2 Avocados, pitted, peeled, and roughly chopped
12 Pitted kalamata olives in brine
1/4 cups brine
1/4 cups Greek yogurt
1 teaspoons Fresh lemon zest
1 Garlic clove
1/4 cups extra virgin olive oil

Directions

1
Place the roughly chopped avocados into the bowl of a food processor.
2
Add the pitted Kalamata olives, olive brine, Greek yogurt, lemon zest, and garlic clove to the food processor.
3
Pour in the extra virgin olive oil through the feed tube while the processor is running to help emulsify the mixture.
4
Pulse the mixture until it reaches a smooth, creamy consistency, scraping down the sides of the bowl as needed.
5
Taste the sauce and adjust seasoning with salt and pepper if desired.
6
Transfer the marinade to a bowl or container immediately before use.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 339.2kcal

% Daily Value *
Total Fat 37.4g58%
Saturated Fat 11.1g56%
Cholesterol 32.2mg11%
Sodium 23.4mg1%
Total Carbohydrate 3.2g2%
Dietary Fiber 0.1g1%
Sugars 2.7g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This marinade is best used fresh. If storing, keep in an airtight container in the refrigerator for up to 1 week. Note that the avocado may darken slightly over time; a thin layer of olive oil on top can help prevent oxidation.

Substitutions: If you are out of Kalamata olives, any briny green or black olives work well. For a dairy-free version, substitute the Greek yogurt with a thick, unsweetened plant-based yogurt or additional olive oil and lemon juice.

Usage Tips: This sauce works excellently as a marinade for chicken, fish, or tofu for at least 30 minutes before grilling. It can also be served as a cold dip with warm pita bread or used as a salad dressing.

Keywords: avocado, sauce, marinade, greek, olives, kalamata, yogurt, garlic, lemon, olive oil, no bake, vegetarian, dip, quick, easy, fresh, creamy, brine, herbs, grilling

Read it online: https://www.chefs-mate.com/recipe/no-bake-marinade/