|Saturated Fat Acids||1.5 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Avocado (about 200 grams)
- 5 ounces
Cut avocado in half lengthwise, remove the pit and scoop out the flesh with a spoon into a bowl.
Mash avocado coarsely with a fork.
Rinse the tomatoes, wipe dry and cut out stems. Cut tomatoes into quarters, then finely dice. Peel garlic and squeeze through a garlic press.
Rinse the lime in hot water and wipe dry. Grate 2 teaspoons zest into a bowl, then squeeze lime.
Mix 3/4 of the diced tomatoes, the yogurt and garlic into the avocado and season with salt, cayenne pepper, 2-3 tablespoons of lime juice and zest to taste. Sprinkle the remaining diced tomatoes over the avocado dip and serve.