Avocado-tomato-yogurt dip

Ingredients for 2 servings:

• 1 avocado(s)
• 6 cherry tomatoes, diced
• 1 tbsp lemon juice
• 3 tbsp yogurt, 10% fat, Turkish (Süzme) or Greek
• ½ tsp salt
• ½ tsp pepper
• 1 clove(s) garlic

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

for dipping or as a spread or to enjoy on its own

Halve a ripe avocado and remove the stone. Use a spoon to separate the flesh from the skin and roughly chop. Add the lemon juice. Mash the garlic clove. Add the salt and pepper and the yogurt. Mix with a spoon or fork until evenly mixed. Add the finely diced tomato and stir in. Let it sit in the refrigerator for at least 1 hour. Delicious with grilled food, potato wedges, baguette, flatbread, or simply on its own. Tips: – The garlic can be omitted. – Adding lemon juice delays the oxidation (browning) of the flesh. Adding the stone back into the dip has a similar effect. – Avocados are ripe when the skin no longer shines. You can also determine ripeness by the firmness of the fruit. Ripe fruit gives when gently pressed with your thumb. The softer it is, the riper; the (over)riper it is, the beige to browner the flesh. – I try to leave brown flesh out (also for aesthetic reasons).