Yoghurt Guacamole & Crudités

📝 Ingredients

• 2 very ripe avocados (about 200 g each)
• 150 g Greek yoghurt
• 1 lime
• ½ red onion (about 60 g)
• 1 tomato (about 120 g)
• 10 g fresh coriander
• 3 carrots (about 100 g each)
• 1 red pepper (about 150 g)
• Salt, black pepper

🍴 Utensils

• Mixing bowl
• Fork
• Small bowl
• Knife
• Peeler
• Chopping board

📖 Steps

1. Peel the red onion and chop it very finely. Put it in a small bowl with the lime juice and a pinch of salt and leave for 5 minutes: the lime softens its bite while you prepare the rest.
2. Halve the tomato, scoop out the seeds and juice with a teaspoon, then cut the flesh into small dice. Wash, dry and finely chop the coriander, including the tender stalks.
3. Halve the avocados, remove the stones and scoop out the flesh with a spoon. Mash it with a fork in a mixing bowl, leaving a few small chunks for texture: you don't want a smooth purée.
4. Stir in the Greek yoghurt, then the onion with its lime juice, the tomato and the coriander. Season with salt and pepper, taste and adjust: the guacamole should be well seasoned, with a distinct tangy note.
5. Peel the carrots and cut them into sticks about 8 cm long. Deseed the pepper and cut it into 1 cm wide strips. Arrange the crudités on a platter around the bowl of guacamole.
6. Serve straight away, or cover the guacamole with cling film pressed directly onto the surface and keep in the fridge for up to 2 hours: air turns it brown, while the film and lime protect it.