5 servings

1 cup fresh cilantro 

½ garlic clove

¼ avocado

½ hard boiled egg

1 tbsp lemon juice

80 gr plain greek yogurt unsweetened fat free

¼ seeded green hot chili pepper

1 tsp sea salt

water

Place the cilantro, garlic, avocado, egg, chili pepper lemon and salt in a blender. Process and pour into a measure glass, add water to complete 150 ml. Stir to combine.

Use as a dip with raw vegetables such as carrots, cherry tomatoes, celery, broccoli, etc. or as a topping on fish, chicken, or hamburgers.

Per serving

Cal: 40 P: 2.8 F: 1.7 Cb: 2.4