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
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Nutritional Information
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Nutritional analysis per serving (6 servings)
310 calories; 26 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 16 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 8 grams protein; 2 milligrams cholesterol; 244 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Six servings
Preparation
- 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.
- 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.
1 hour 15 minutes
Dining and Cooking