Monday, 6 June 2011

Avocado tzatziki

Avocado, cucumber, Greek yoghurt, lime juice, basil oil.
Following on from my Rose Tzatziki recipe, this is another of my twisted versions of the classic cucumber, yoghurt and mint dip from Greece.

1) Halve your avocado, remove the stone and scoop the flesh from the shell.
2) Peel a quarter of a cucumber and slice into chunks.

3) Drop into a blender with a squeeze of lime juice (for flavour, but also to stop the avocado from oxidising and turning brown) and 1 tablespoon of Greek yoghurt. Pulse thoroughly and add a little basil oil for glossiness and flavour. 

Ideal served with Fudge's absolutely divine Stilton and Walnut flatbreads.

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