Avocado Dipping Sauce

From Plenty by Yotam Ottolenghi, Chronicle, 2011


  • 2 small avocados; halved, pitted and flesh scooped out (1 cup/180 grams)
  • ½ cup /100 grams Greek yogurt
  • 1 and ½ tablespoons lime juice
  • 1 teaspoon grated lime zest
  • 1 tablespoon hazelnut or olive oil
  • Salt and black pepper


Combine all the ingredients in the bowl of a food processor, along with a scant ½ teaspoon of salt and some freshly ground pepper. Blitz to form a smooth paste. If you can’t serve it immediately, store with plastic wrap resting on the surface of the sauce so it does not darken with exposure to air.

Serve as a dressing for raw carrots, cauliflower, asparagus, broccoli, snow peas, and cherry tomatoes.