Avocado With Spiced Tahini Yogurt Dressing Recipes

AVOCADO TAHINI DRESSING

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.

GRILLED AVOCADO WITH TAHINI

Steps:

• Whisk 2 tablespoons each lemon juice, tahini and hot water, 1 grated garlic clove, 1/2 teaspoon honey and a pinch each of salt and pepper in a bowl. Brush 2 pitted, peeled and quartered avocados with olive oil; season with salt and pepper. Grill over medium-high heat, flipping, until charred, 30 seconds per side. Top with the tahini sauce and parsley.

EASY AVOCADO TAHINI DRESSING

Steps:

• Place all ingredients into a blender or food processor and blend on high for 15-30 seconds or until smooth. If dressing is too thick, add more water as needed to achieve desired consistency. Enjoy!

AVOCADO DRESSING

Steps:

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

CREAMY AVOCADO DRESSING

Steps:

• Combine avocado, yogurt, scallions, and lime juice with 1/2 cup water in a blender; puree until smooth. (Add more water, by the tablespoon, to adjust consistency as needed.) Season with salt. Dressing can be stored in refrigerator up to 3 days; stir until smooth before serving.

AVOCADO WITH SPICED TAHINI-YOGURT DRESSING

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.

SPICED SQUASH WITH YOGURT DRESSING

Steps:

• Preheat the oven to 425 degrees F. Toss the squash, 1 tablespoon olive oil, the allspice, cayenne, 1/2 teaspoon salt, and black pepper to taste in a shallow baking dish. Roast until tender, stirring once, 15 to 20 minutes. Let cool slightly.
• Whisk the yogurt, lime juice, 1 tablespoon water, the remaining 1 tablespoon olive oil and a pinch of salt in a bowl. Transfer the squash to a serving dish and drizzle with the yogurt dressing. Sprinkle with the pomegranate seeds and cilantro. Season with salt.

SPICED TAHINI DRESSING

Steps:

• In a small dry skillet toast the cumin & coriander seeds over moderate heat, shaking skillet until fragrant (about 2 mins).
• Cool spices & finely grind.
• In a bowl whisk together the tahini & water until smooth, then add spices, vinegar, sour cream & salt & pepper & mix together.

SPICY TAHINI AND AVOCADO SOBA

Steps:

• In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.
• Make the dressing: Put the tahini paste, miso paste, rice vinegar, and sriracha in a large bowl. Whisk well.
• Drain the cooked noodles and rinse under cold running water; set aside in the colander. (Quick tip: To keep your noodles from clumping together, rub the noodles together when rinsing under cold running water to wash away excess starch. This will also make sure your noodles maintain a perfect texture.)
• Add your drained and cooled soba noodles to the dressing bowl and toss.
• Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.
• To serve, twirl the noodles using tongs and place in individual serving bowls.

SPICED TAHINI DRESSING

Steps:

• In a dry small heavy skillet toast cuminseed and coriander seeds over moderate heat, shaking skillet, until spices are fragrant, about 2 minutes. Cool spices completely and in a mortar with pestle or in an electric spice or coffee grinder grind fine.
• In a bowl whisk together tahini and water until smooth and whisk in spices, vinegar, sour cream, and salt and pepper to taste. Dressing may be thinned with additional water if necessary.