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Tara's Green Grape and Avocado Salad with Lime Yogurt Dressing from Full Belly

Tara Mataraza Desmond2 Comments
Tara's Green Grape and Avocado Salad with Lime Yogurt Dressing from Full Belly | Team Yogurt      Refreshing. I could leave it at that here, since the one word describes the combination of sweet, snappy grapes tossed with crisp lettuce, smooth avocado, and vibrant pops of scallion bits. All of it dressed in a tangy, creamy, bright dressing that won’t weigh down the salad or you. A serving does the trick for a light lunch or even a midday snack. If you want to fill it out a little for a more substantial meal, add grilled and sliced flank steak, chicken, or pork tenderloin. Makes 4 servings 1/3 cup/84 g plain whole milk yogurt (not Greek-style, which is too thick for these purposes) 1 tablespoon mayonnaise Zest and juice of 1 lime (about 1 teaspoon lime zest and 2 tablespoons juice; see tip) 1/4 teaspoon garlic powder Pinch of fine sea salt Pinch of granulated sugar 2 tablespoons fresh cilantro leaves, finely chopped 1 medium head butter lettuce or romaine, or 2 romaine hearts, cut or torn into bite-size pieces 1 large ripe avocado, pitted, peeled, and diced 1 cup/170 g green grapes, halved 2 scallions, white and green parts thinly sliced In a small mixing bowl, whisk together the yogurt, mayonnaise, lime zest, lime juice, garlic powder, salt, and sugar until everything comes together in a smooth, thick, pourable dressing. Stir in the cilantro. Set the dressing aside or cover and refrigerate for up to 3 days. In a large serving bowl, gently toss together the lettuce, avocado, grapes, and scallions. Drizzle the dressing over the surface of the salad and then toss to coat everything thoroughly. Dress each serving separately if you’re not serving the salad all at once. Tip: The juiciness of citrus fruits varies wildly, and there’s no way to know what you’re going to get until you cut in and start squeezing. If your lime doesn’t offer the 2 tablespoons of juice the dressing requires and you don’t have another lime on hand, supplement the amount missing with white wine vinegar or rice vinegar. Nutrition per serving (1 salad) Calories 140, Total fat 9 g (Saturated 2 g, Poly 2 g, Omega-3 0.18 g, DHA 0.00 g, EPA 0.00 g, Mono 5 g), Cholesterol 4 mg, Protein 3 g, Sodium 111 mg, Carbohydrates 16 g, Fiber 4 g, Sugars 9 g, Vitamin A 111 mcg, Vitamin B6 0 mg, Vitamin B12 0 mcg, Vitamin C 12 mg, Vitamin D 1 IU, Choline 18 mg, Folate 87 mcg, Calcium 63 mg, Iron 1 mg Credit: Recipe + Words by Tara Mataraza Desmond | Reprinted with permission from FULL BELLY © 2014 Tara Mataraza Desmond, Running Press, a member of the Perseus Books Group | Above photograph © Cheryl Sternman Rule Print Tara's Green Grape and Avocado Salad with Yogurt Lime Dressing Recipe

Tara's Green Grape and Avocado Salad with Lime Yogurt Dressing from Full Belly | Team Yogurt 
 

 

Refreshing. I could leave it at that here, since the one word describes the combination of sweet, snappy grapes tossed with crisp lettuce, smooth avocado, and vibrant pops of scallion bits. All of it dressed in a tangy, creamy, bright dressing that won’t weigh down the salad or you. A serving does the trick for a light lunch or even a midday snack. If you want to fill it out a little for a more substantial meal, add grilled and sliced flank steak, chicken, or pork tenderloin.

Makes 4 servings

1/3 cup/84 g plain whole milk yogurt (not Greek-style, which is too thick for these purposes)

1 tablespoon mayonnaise

Zest and juice of 1 lime (about 1 teaspoon lime zest and 2 tablespoons juice; see tip)

1/4 teaspoon garlic powder

Pinch of fine sea salt

Pinch of granulated sugar

2 tablespoons fresh cilantro leaves, finely chopped

1 medium head butter lettuce or romaine, or 2 romaine hearts, cut or torn into bite-size pieces

1 large ripe avocado, pitted, peeled, and diced

1 cup/170 g green grapes, halved

2 scallions, white and green parts thinly sliced

In a small mixing bowl, whisk together the yogurt, mayonnaise, lime zest, lime juice, garlic powder, salt, and sugar until everything comes together in a smooth, thick, pourable dressing. Stir in the cilantro. Set the dressing aside or cover and refrigerate for up to 3 days.

In a large serving bowl, gently toss together the lettuce, avocado, grapes, and scallions. Drizzle the dressing over the surface of the salad and then toss to coat everything thoroughly. Dress each serving separately if you’re not serving the salad all at once.

Tip: The juiciness of citrus fruits varies wildly, and there’s no way to know what you’re going to get until you cut in and start squeezing. If your lime doesn’t offer the 2 tablespoons of juice the dressing requires and you don’t have another lime on hand, supplement the amount missing with white wine vinegar or rice vinegar.

Nutrition per serving (1 salad)

Calories 140, Total fat 9 g (Saturated 2 g, Poly 2 g, Omega-3 0.18 g, DHA 0.00 g, EPA 0.00 g, Mono 5 g), Cholesterol 4 mg, Protein 3 g, Sodium 111 mg, Carbohydrates 16 g, Fiber 4 g, Sugars 9 g, Vitamin A 111 mcg, Vitamin B6 0 mg, Vitamin B12 0 mcg, Vitamin C 12 mg, Vitamin D 1 IU, Choline 18 mg, Folate 87 mcg, Calcium 63 mg, Iron 1 mg

Credit: Recipe + Words by Tara Mataraza Desmond | Reprinted with permission from FULL BELLY © 2014 Tara Mataraza Desmond, Running Press, a member of the Perseus Books Group | Above photograph © Cheryl Sternman Rule

Print Tara's Green Grape and Avocado Salad with Yogurt Lime Dressing Recipe

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