(for 8 servings)
Also use as a Dip.
This recipe goes with prawn and avocado cocktail with herbed chickpeas.
150g (3 medium) avocado (stone and skin removed)
45ml (3 tbsp) natural unsweetened yoghurt (preferable Greek style)
45ml (3 tbsp) lemon juice
1/2 tsp flaky sea salt
- Into a medium bowl place avocado and, using a fork, mash roughly.
- Add yoghurt, lemon juice and salt and continue to mash till smooth and combined. Taste for seasoning.