This week, I finally tried a recipe from Jerusalem, the gorgeously photographed cookbook authored by Yotam Ottolenghi and Sami Tamimi. We are going to London this summer and I am SO excited to try one of Ottolenghi’s restaurants. (If you have any London recommendations, holla at me!!) From the cookbook, I made the turkey and zucchini burgers with green onion and cumin ~ and they were delicious.
In the cookbook, the suggested accompaniment for these burgers is a sour cream, yogurt & sumac sauce. I didn’t have any sumac, I wanted to lighten up the sauce a little bit and I also had a mighty ripe avocado sitting on my counter. So, I combined 2% fat greek yogurt and the avocado with a little red onion, some fresh mint and lemon juice. The result is a simple and refreshing dip that reminds me of tzatziki. You could have it with your veggies as an appetizer or use it as a sauce for your grilled fish or chicken. It is pretty versatile and a good use of some ingredients you may have lying around waiting to be used 🙂
You can find the easy recipe for this Greek Yogurt and Avocado Dip with Fresh Mint below. And with that, here are some links I have been loving this week!!
A lovely Mother’s Day post and a chocolate cake!
DIY milano cookies!! These were a staple in my house growing up.
These very best brownies are on the “to make” list for sure. . .Kate put a lot of love into these!
This spinach turkey lasagna looks like a fabulous dinner.
How healthy and fresh does this roasted miso glazed salmon look??
A fun interview with the granddaughter of the owners of Salt Lick BBQ in Austin, Texas ~ my husband’s favorite restaurant in the world.
Coffee + waffles = syrupy, caffeine-y goodness.
Five ingredient peanut butter blondies ~ vegan + gluten-free! YES!
Spring freekeh salad with asparagus, peas and radishes. . .healthy and delicious.
I haven’t tried homemade pizza yet…but this may be the one.
Come five o’clock today, I would love to have one of these cucumber mint gin coolers in my hand. How amazing do these look?
Inside Kelly Wearstler’s L.A. Studio. . .it is like one giant inspiration board and the book library she created for her sons is super cool.
Greek Yogurt Avocado Dip with Fresh Mint
What You’ll Need:
1 tbsp fresh mint, chopped
juice of 1 lemon
1/2 cup Greek Yogurt (I used 2%)
2 tbsp. red onion, chopped
1 avocado, chopped
salt, to taste
What You’ll Do:
Combine everything except for the avocado. Let it mingle together in the fridge for a little while. A few minutes before serving, mix in the avocado. Add a little more salt or lemon to taste if needed. Enjoy!!
I hope all have a fabulous weekend!!