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Avocado Basil Yogurt Parfait

Avocado Basil Yogurt Parfait

Who said yogurt has to be sweet? The combination of diced avocado lightly dressed with basil, olive oil, and seasonings will take your yogurt to a new level. Excite your taste buds for a quick breakfast or mid-day snack.

Nutrition Spotlight

Yogurt is naturally rich in protein and calcium. As a probiotic, it will benefit your health by stimulating your immune system and promoting intestinal health.

Avocados are naturally free of cholesterol and sodium and contain a healthy dose of monounsaturated fat. Not only are they rich in heart-healthy fat, avocados also contain fiber, potassium, magnesium, folate, and vitamins B6, C, and E.

Pumpkin seeds are an excellent source of dietary fiber and monounsaturated fatty acids, which are good for heart health.

Key Techniques & Helpful Hints – Working with Avocados

  1. On a cutting board, use a sharp chef’s knife to slice through the avocado lengthwise until you feel the knife hit the pit. Then rotate the avocado, keeping the knife steady, to make a cut all around the pit. Twist the two halves apart.
  2. Aim your knife at the pit and thump into it, using enough force that the knife won’t slip. Twist the knife to pull out the pit. Carefully take the pit off the knife with your thumb or the side of a bowl.
  3. For diced avocado: Use your knife’s tip to make squares in the avocado, and then scoop it out with a spoon.
  4. For avocado slices: Use a spoon to loosen skin all the way around, and scoop out all of the avocado. Place the flat side of the avocado down on cutting board and slice using the tip of your knife.

Other Key Techniques & Helpful Hints

  1. For immediate use, look for avocados that are dark in color and have a soft touch. To quicken the ripening process, place the avocado in a brown paper bag and store in a cool, dry area for up to two days.
  2. Feel free to substitute the whole milk yogurt with your favorite yogurt of choice!
  3. This recipe also can be used as a mid-afternoon snack. Reduce the yogurt portion size down to 1/2 cup.
  4. Remember savory yogurts when you have an overabundance of leftover roasted vegetables or whole grains in your refrigerator. You never know if you will like a flavor combination until you try!


  • 1/4 cup fresh diced avocado
  • 1 teaspoon olive oil
  • 1/4 teaspoon fresh lime juice
  • 1/8 teaspoon fresh cracked black pepper
  • 3/4 cup whole milk yogurt
  • 1 teaspoon fresh chopped basil
  • 1 teaspoon pumpkin seeds


  1. In a small mixing bowl, toss the fresh avocado, olive oil, lime juice, and cracked pepper.
  2. Scoop 3/4 cup of whole milk yogurt into the bottom of a bowl or parfait cup.
  3. Top the yogurt with avocado mixture and garnish with 1 teaspoon of each fresh basil and pumpkin seeds.

If you love the Avocado Basil Yogurt Parfait, try out these other savory parfaits:

Everything Bagel Yogurt Parfait


  • 1 teaspoon roasted garlic oil
  • 3/4 cup whole milk yogurt
  • 1/4 teaspoon poppy seeds
  • 1/4 teaspoon dehydrated onion flakes
  • 1/4 teaspoon sesame seeds
  • 1 teaspoon pine nuts

Directions: Scoop 3/4 cup of whole milk yogurt into the bottom of a bowl or parfait cup. Top the yogurt with 1 teaspoon roasted garlic oil, 1/4 teaspoon of each poppy seeds, dehydrated onion flakes, and toasted sesame seeds. Garnish with 1 teaspoon pine nuts.

Caprese Basil Parfait


  • 3/4 cup whole milk yogurt
  • 2 tablespoons fresh, halved cherry tomatoes
  • 1 teaspoon fresh chopped basil
  • 1 teaspoon pine nuts
  • 1/2 teaspoon roasted garlic oil
    • Roasted Garlic Oil:
  • 1 tablespoon fresh, peeled garlic cloves
  • 1/3 cup olive oil

Directions: Scoop 3/4 cup of whole milk yogurt into the bottom of a bowl or parfait cup. On top of the yogurt, layer 2 tablespoons cherry tomatoes, 1 teaspoon fresh chopped basil, and 1 teaspoon pine nuts. Garnish with 1/2 teaspoon roasted garlic oil.

  • For the Garlic Oil: In a small saucepan, add the garlic and oil. Slowly bring the garlic and oil to a slight simmer. Simmer on low for 30 minutes. Remove the garlic oil from the heat and place into the blast chiller or cooler to cool. Refrigerate until ready to use.

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