Sliced Avocado and Oranges with Tahini Yogurt Sauce


Registered dietitian Cheryl Forberg, nutritionist for NBC’s The Biggest Loser, believes losing weight—and maintaining a healthy weight—can be achieved with a few basic food swaps. 

“A lot of people are afraid that creating a healthier lifestyle will be too hard or too expensive, or that it will require too much time and effort,” says Forberg, coauthor of The Biggest Loser Simple Swaps: 100 Easy Changes to Start Living a Healthier Lifestyle and Positively Ageless: A 28-Day Plan for a Younger, Slimmer, Sexier You

In today’s recipe, Forberg swaps fat-free Greek yogurt for traditional fat-free yogurt. It has the same calorie count, but twice the protein and half the carbs. 

Avocados and oranges are seasonal favorites this month and should be readily available at your local natural and organic food store. 

Sliced Avocado and Oranges with Tahini Yogurt Sauce

Makes 4 servings

1 medium (8 ounces) avocado, peeled and sliced

2 medium (7 ounces) seedless navel oranges, peeled and segmented

4 tablespoons Tahini Yogurt Sauce (recipe follows)

1 tablespoon chopped parsley or fresh cilantro, for garnish

1 teaspoon lightly toasted sesame seeds, for garnish

  1. Alternate avocado slices with orange segments on four salad plates.
  2. Drizzle 1 tablespoon Tahini Yogurt Sauce over each salad.
  3. Garnish with parsley or cilantro and sesame seeds. Serve immediately.

Tahini Yogurt Sauce

Makes 1 cup

3/4 cup fat-free, plain Greek yogurt

1/4 cup tahini (sesame paste)

1/4 cup Dijon mustard

2 tablespoons water

2 tablespoons chopped fresh cilantro

1 teaspoon lemon juice

1/2 teaspoon ground cumin

  1. Combine all ingredients in food processor or blender. Process or blend until smooth. Sauce should be the consistency of thick cream.
  2. If sauce is too thick to drizzle, you may need to add 1–2 teaspoons water.

Recipe courtesy of Positively Ageless by Cheryl Forberg, RD (Rodale, 2008). Photo courtesy of Avocados from Mexico.

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