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For the dip:
1 small ripe Hass avocado, halved and pitted
¼ cup plain lowfat yogurt
2 tablespoons tahini
4 teaspoons freshly squeezed lemon juice, plus additional if refrigerating
2 teaspoons minced scallion white
¾ teaspoon kosher salt, or to taste
Small pinch ground cumin (optional)
Minced scallion greens, for garnish (optional)
cucumber, carrot and bell pepper spears, romaine hearts
In the small work bowl of a food processor, puree the avocado flesh, yogurt, tahini, lemon juice, scallion white, salt and cumin if using. Garnish with scallion greens if desired. Serve with raw vegetables for dipping. To refrigerate, squeeze a little lemon over the dip and press plastic wrap directly onto its surface to prevent browning.