2 avocados, pitted
½ cup / 120 ml plain low-fat Greek yogurt or Yogurt Cheese (see recipe on page 348)
½ English cucumber, halved lengthwise, seeds removed
1 tomato, cored and diced (about 1 cup / 240 ml)
¼ cup / 60 ml diced red onion
1 jalapeño, seeds and membrane removed, diced
1 clove garlic, minced
¼ cup / 60 ml fresh lime juice
1 tsp / 5 ml sea salt
¼ tsp / 1.25 ml freshly ground black pepper
1. Spoon avocado flesh out of skins and place in a medium bowl. Using a fork, mash avocados but keep slightly chunky. Add yogurt and mix in.
2. Grate cucumber and place in a colander. Using your hands, squeeze out liquid and allow it to drain away. (You can also use cheesecloth or a tea towel to squeeze liquid out.)
3. Add cucumber to avocado and yogurt mixture. Add tomato and rest of ingredients, and stir to thoroughly combine. Serve with baked pita chips or baked tortilla chips.
*Recipe and image courtesy of Tosca Reno, New York Times Best-Selling Author of Just the Rules.*