Very Green Avocado-Tahini Dip
Number of Servings
4
Recipe Source
Wild About Greens by Nava Atlas ($24.95, Sterling, 2012)
Ingredients
- 3 to 4 oz baby spinach or arugula, or a combination
- 1 large, ripe avocado, peeled and diced
- 1⁄2 cup tahini (sesame paste)
- Juice of 1 lemon
- 1⁄2 tsp ground cumin
- 2 Tbsp minced fresh parsley, cilantro, or dill
- Salt and freshly ground black pepper to taste
Directions
- Rinse greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook greens until just wilted down. Remove from heat.
- Place all ingredients in the container of a food processor. Process until smooth. Add 1⁄4 cup water, as needed, to achieve a medium-thick consistency.
- Transfer to a serving bowl. Serve as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.
Nutrition Info
Made with spinach and dill: 276 Calories, 7 g Protein, 0 mg Cholesterol, 15 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 8 g Fiber, 24 g Total fat (3 g sat), 298 mg Sodium, ★★★★★ Vitamin K, ★★★ Vitamin B1 (thiamine), Folate, Phosphorus, ★★ Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Iron, ★ Vitamin A, Vitamin B3 (niacin), Vitamin E, Calcium, Magnesium, Potassium, Zinc
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