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🍽️ Fresh Yoghurt Avocado Dip

118 kcal · 30 min · 4 servings

Ingredients

• 1 handful herbs (e.g. sorrel, lemon balm and dill)
• 2 spring onions
• 1 avocado
• 250 g yogurt
• 0.5 unpeeled lemon (zest and juice)
• 1 tsp. wasabi paste
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the fresh herbs under cold water.
2. 2. Shake the herbs dry and pick the leaves off the stems.
3. 3. Finely chop the herbs.
4. 4. Wash the spring onions thoroughly.
5. 5. Remove the dry ends of the spring onions.
6. 6. Slice the spring onions into thin rings.
7. 7. Peel the avocado.
8. 8. Cut the avocado in half.
9. 9. Remove the large pit from the avocado half.
10. 10. Cut the avocado flesh into small cubes.
11. 11. Place the yoghurt in a bowl.
12. 12. Grate some lemon zest directly into the yoghurt.
13. 13. Add the chopped herbs to the yoghurt.
14. 14. Add the spring onion rings to the yoghurt.
15. 15. Add the avocado cubes to the yoghurt.
16. 16. Mix all ingredients in the yoghurt well together.
17. 17. Add some lemon juice.
18. 18. Add some wasabi paste.
19. 19. Season the sauce with salt.
20. 20. Season the sauce with pepper.
21. 21. Serve the finished sauce.

Nutrition per serving

• kcal: 118
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 6 g