Avocado With Spiced Tahini-Yogurt Dressing
Published October 28, 1995
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup plain lowfat yogurt
⅓ cup tahini
½ teaspoon ground cumin
Pinch of ground coriander
¼ teaspoon minced garlic
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Pinch of cayenne pepper
3 ripe avocados
½ cup sliced almonds, toasted
Nutritional analysis per serving (6 servings)
16 grams carbs; 2 milligrams cholesterol; 312 calories; 15 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 9 grams fiber; 208 milligrams sodium; 8 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the dressing, whisk together the yogurt and tahini until smooth. Stir in the cumin, coriander, garlic, lemon juice, salt, pepper and cayenne. Cover and refrigerate at least 1 hour.
- Step 2
Before serving, peel the avocados, halve lengthwise and remove the pit. Thinly slice them lengthwise and fan half an avocado onto each of 6 plates. Spoon the dressing over and sprinkle with almonds.
Private Notes
Comments
Very flavorful dressing, but I needed to thin it out a bit with some olive oil. I tossed it with thinly sliced cabbage, garbanzo beans, and parsley.
Very flavorful dressing, but I needed to thin it out a bit with some olive oil. I tossed it with thinly sliced cabbage, garbanzo beans, and parsley.