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Categories:
dill mint chives tarragon containers olive oil lemon cucumber avocado black olives green olives salt
Viewed: 40 - Published at: 5 months agoIngredients
- 1 tablespoon dill
- 1 tablespoon mint
- 1 tablespoon chives
- 1 teaspoon tarragon
- 3 small containers of Greek yogurt, or whole-milk yogurt
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 cucumber
- 1 avocado
- 1 tablespoon black olives
- 1 tablespoon green olives
- Salt and pepper
Method
- If possible, combine the herbs with the yogurt a few hours before serving, to allow their flavors to develop.
- Beat the olive oil with the lemon juice.
- Peel and seed the cucumber and peel the avocado.
- Finely dice the cucumber, olives, and avocado.
- Combine these ingredients together with a tablespoon of the oil-and-lemon sauce.
- Set aside in the refrigerator.
- Just before serving, combine the remaining dressing with the yogurt sauce, and season with salt and pepper.
- Using a stainless steel ring or glass approximately 2 1/2 inches in diameter, shape the tartare mixture into mounds in the center of plates, and pour the raita around and over them.
