Avocado With Spiced Tahini-Yogurt Dressing

• 1 cup plain lowfat yogurt
• 13 cup tahini
• 1/2 teaspoon ground cumin
• Pinch of ground coriander
• 1/4 teaspoon minced garlic
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• Pinch of cayenne pepper
• 3 ripe avocados
• 1/2 cup sliced almonds, toasted

1. To make the dressing, whisk together the yogurt and tahini until smooth.
2. Stir in the cumin, coriander, garlic, lemon juice, salt, pepper and cayenne.
3. Cover and refrigerate at least 1 hour.
4. Before serving, peel the avocados, halve lengthwise and remove the pit.
5. Thinly slice them lengthwise and fan half an avocado onto each of 6 plates.
6. Spoon the dressing over and sprinkle with almonds.

yogurt, tahini, ground cumin, ground coriander, garlic, lemon juice, kosher salt, freshly ground pepper, cayenne pepper, avocados, almonds

Taken from cooking.nytimes.com/recipes/7332 (may not work)