1/2 pound green beans, ends trimmed

1 firm-ripe avocado (10 oz.), pitted and peeled

1/2 C. plain nonfat yogurt

2 T. lime juice

1 T. loose-packed fresh mint leaves, rinsed (optional)

1 clove garlic, peeled

1/2 tsp. kosher salt

1/2 pound jicama, peeled and cut into 1/2-inch-thick sticks

 

In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add green beans and cook until tender to bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again. In a blender or food processor, combine avocado, yogurt, lime juice, mint (if using), garlic, and salt; whirl until very smooth. Spoon dip into a bowl and serve with green beans and jicama sticks.