Avocado With Spiced Tahini Yogurt Dressing Recipes

AVOCADO DRESSING

Avocado Dressing image

I adapted this recipe from another recipe for avocado dressing that I wanted to make more healthful.

Provided by LiebAR

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 8

Ingredients

1 avocado, peeled and pitted
½ cup plain yogurt
¼ cup extra-virgin olive oil
3 tablespoons lemon juice
2 cloves garlic
1 teaspoon sea salt
¼ teaspoon hot pepper sauce
⅛ teaspoon ground black pepper

Steps:

Blend avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together in a blender until smooth.

Nutrition Facts : Calories 77 calories, Carbohydrate 2.7 g, Cholesterol 0.6 mg, Fat 7.3 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 157.7 mg, Sugar 0.9 g

AVOCADO TAHINI DRESSING

Avocado Tahini Dressing image

This is a great dressing for salads, grilled vegetables or bruschetta.

Provided by Samantha Ferraro

Number Of Ingredients 9

Ingredients

1 avocado
1/4 c tahini
1 garlic (roughly chopped)
1 lemon juice and zest
Few leaves of fresh basil
Pinch of cayenne
Few drizzles of olive oil
1/4 cup of water
salt and pepper

Steps:

Blend all ingredients together in a food processor or blender. It will be a tad thick, so you can thin it out with more lemon juice or water.

AVOCADO WITH SPICED TAHINI-YOGURT DRESSING

Avocado With Spiced Tahini-Yogurt Dressing image

Provided by Molly O'Neill

Categories easy, weekday, salads and dressings, appetizer

Time 1h15m

Yield Six servings

Number Of Ingredients 11

Ingredients

1 cup plain lowfat yogurt
1/3 cup tahini
1/2 teaspoon ground cumin
Pinch of ground coriander
1/4 teaspoon minced garlic
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
3 ripe avocados
1/2 cup sliced almonds, toasted

Steps:

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.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 208 milligrams, Sugar 4 grams, TransFat 0 grams

GRILLED CAULIFLOWER SALAD WITH TAHINI YOGURT SAUCE

Grilled Cauliflower Salad with Tahini Yogurt Sauce image

Seasoned with cumin and sumac and drizzled with a bright lemony sauce, this cauliflower salad is the perfect addition to your barbecue spread. We use a grill basket to prevent the florets from falling between the grates (but if you don't have one you can line the grates with foil instead). Topped with fresh herbs, walnuts and sultanas, this is sure to become a regular part of your summer rotation.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 tablespoon ground sumac
1 teaspoon ground cumin
1 teaspoon ground turmeric
8 cups cauliflower florets (larger bite-size pieces; from about 1 large head)
Kosher salt and freshly ground black pepper
1/3 cup plain whole-milk yogurt
2 tablespoons tahini
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 cup fresh mint leaves, chopped
1/2 cup fresh flat-leaf parsley leaves and tender stems, chopped
3 green onions, chopped
1/2 small red onion, chopped
1/2 cup walnuts, chopped
1/3 cup sultanas or golden raisins

Steps:

Preheat a grill to medium-high.
Combine 3 tablespoons of the olive oil, 2 teaspoons of the sumac and the cumin and turmeric in a large bowl. Add the cauliflower florets and toss with the spice mix until fully coated.
Place a grill basket or a 12-by-18-inch piece of aluminum foil on the grill, then add the cauliflower in a single layer. Close the lid and grill for 15 minutes. Open the lid and flip the florets with a pair of tongs. Close the lid and grill until the cauliflower is charred in spots and crisp tender, 10 to 15 minutes more.
Meanwhile, whisk together the yogurt, tahini, lemon juice, garlic, remaining 1 tablespoon olive oil, remaining 1 teaspoon sumac, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons water in a small bowl. Set the tahini yogurt sauce aside.
Transfer the grilled cauliflower to a large serving plate and season with salt. Top with the mint, parsley, green onions, red onions, walnuts and sultanas, then drizzle with the tahini yogurt sauce (see Cook's Note). Serve warm or at room temperature.

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