Ripe avocados are so creamy and mellow, achingly sweet melting in your mouth and sensuously aphrodisiac. I fell in love with guacamole the very first time I had it. Now avocado has become pretty indispensable for me in salads and sandwiches. On the other hand, tahini is something I am newly acquiring a taste for. Recently I bought home a bottle of tahini sauce and was looking for ways to use it. So the chance came when I read somewhere that tahini can be a good substitute for so frequently used balsamic vinegar in salad dressing. I combined it with yogurt and a pinch of spices, but I perceive you may combine tahini with mayonnaise or simply drizzle it on top of your salad to add taste and desirably, it will turn out pleasant.
Chicken Avocado Salad with Tahini Sauce tastes superlatively good. You may add few croutons to jazz up your salad further, and enjoy the bliss.
Ingredients: Cooking time: 10 minutes
ü 1 boneless chicken breast (boiled and shredded)
ü 1 ripe avocado (peeled and chopped)
ü 2 or 3 tomatoes (sliced)
ü 1 large cucumber (peeled and sliced)
ü 2 spring onions (chopped)
ü 1 tsp minced garlic
ü 2 tsp lemon juice
ü Salt to taste
For Tahini Dressing:
ü 3 tbsp yogurt
ü 2 tbsp tahini sauce
ü Salt to taste
ü 1 tsp cumin powder
ü 1 tsp paprika
1) Combine all the ingredients for tahini dressing and beat into smooth mixture. Keep aside.
2) In a large mixing bowl, toss together all the ingredients for salad. Squeeze lemon juice and add salt. Top with tahini dressing. Mix well before serving. (The amount of the dressing to be used depends on your craving.)