Avocado tangy salad

By LittleKathy

Ingredients

• 2 avocados
• 2 dill pickles
• 2 0z. pine nuts
• 1 small onion
• 2 Tbsp. oil
• 1 Tbsp lemon juice
• salt and pepper
• 2 garlic cloves
• 1 Tbsp chopped fresh mint
• 1/2 pint plain yogurt (300 ml)

Preparation

Step 1

Halve avocados and remove stones. Scoop out flesh and dice. Grate or chop pickles. Roughly chop pine nuts. Peel and finely chop onion.
Put prepared ingredients into serving dish and stir in oil, lemon juice and seasoning.
Peel and crush garlic and put into a bowl with mint and yogurt. Beat lightly with a fork. Pour over salad and mix well. Chill for 1 hour.