Avocado Tahini Dressing Food

EASY AVOCADO TAHINI DRESSING

Easy Avocado Tahini Dressing image

Dress your salad up like a pro with the easy avocado tahini dressing. It's simple to make, free from gluten and oil, and can be ready in 5 minutes or less.

Provided by Chris @ Sweet Simple Vegan

Time 5m

Number Of Ingredients 8

Ingredients

1 large avocado (about 3/4 cup)
1/2 cup tahini
Juice from 1/2 a lemon (1 tablespoon)
1 1/2 to 1 3/4 cups water*
1 teaspoon dried dill (or 1 tablespoon fresh)*(see notes)
1 teaspoon dried chives (or 1 tablespoon fresh)*
Salt and pepper, to taste
Optional: 1/2 teaspoon garlic powder or 1 clove garlic

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!

Nutrition Facts : Calories 126 calories, Sugar 0.1 g, Sodium 7.3 mg, Fat 11.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 2.2 g, Protein 3.1 g, Cholesterol 0 mg

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

TAHINI DRESSING

Tahini Dressing image

I like to serve this tahini dressing over a salad of romaine lettuce, baby red potatoes, asparagus and snap peas. It's a healthy and tasty way to start a meal. Don't miss these other

Provided by Taste of Home

Time 5m

Yield 1-1/4 cups.

Number Of Ingredients 8

Ingredients

1/2 cup water
1/2 cup tahini
3 tablespoons lemon juice
4 garlic cloves
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper

Steps:

Place all ingredients in a blender; cover and process until blended.

Nutrition Facts : Calories 88 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

SPICY TAHINI AND AVOCADO SOBA

Spicy Tahini and Avocado Soba image

Soba + tahini + avocado? Enough said. This full- meal noodle salad is one of my favorite ways to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens.

Provided by Candice Kumai

Categories Summer Noodle Dinner Vegetarian Vegan Wheat/Gluten-Free Sesame Avocado Jícama Spinach

Yield 4 servings

Number Of Ingredients 11

Ingredients

Tahini-Miso Dressing:
1/4 cup tahini paste
3 1/2 tablespoons organic red miso paste
1/4 cup plus 1 tablespoon rice vinegar
1 to 2 tablespoons sriracha sauce (depending on how hot you like it)
Noodle salad:
1 (8- to 9.5-ounce) pack dried soba noodles
1 cup thin jicama matchsticks
2 cups baby spinach
1 avocado, pitted, peeled, and sliced
2 tablespoons gomashio, plus more as needed

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.

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