* Exported from MasterCook *
Avocado-Mint Tzatziki
Recipe By :Chef Cat Cora
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon kosher salt
2 cups plain yogurt -- regular or low-fat yogurt
1 cup grated cucumber -- peeled, seeded
1 avocado -- diced
2 teaspoons finely chopped mint
Combine first 5 ingredients in a bowl. Stir in cucumber, avocado, and
mint. Cover and chill 1 hour or overnight.
Makes 3 1/2 cups (7 one-half cup servings)
ChupaNote: this was wonderful over grilled vegetables. Increasing the
fresh minced mint to 1/4 cup, I only used 1/4 cup olive oil (and maybe a
tablespoon or so more poured over the finished dip). I also sprinkled a
generous teaspoon of Aleppo red pepper on top of the olive oil, on the
finished dip. Next time, I may just put everything in the food processor
and pulse a few times.
Cuisine:
"Mediterranean"
Source:
"Coastal Living, MAY 2012"
S(Formatted by Chupa Babi):
"July 2012"
Yield:
"3 1/2 cups"
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Per Serving (excluding unknown items): 229 Calories; 22g Fat (84.2%
calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 9mg
Cholesterol; 305mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Non-Fat
Milk; 4 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 1003 0 0
