Creamy Avocado Dip with Roasted Broccoli and Radishes

Guest chef Selva Wohlgemuth created this creamy avocado dip to go with roasted broccoli and radishes. It has a perfect blend of creaminess, tang, sweet, a light amount of heat and burst of flavor. This recipe comes quickly together in a food processor.

SERVES EIGHT (70 calories per ¼ cup)

DIP INGREDIENTS
1 large avocado
1 cup whole milk plain yogurt
2 garlic cloves
2 handfuls cilantro (destemmed)
Juice of 1 lemon
3 tablespoons organic seasoned rice vinegar
2 teaspoons honey
¼ teaspoon sea salt
½ teaspoon chili flakes (optional)
Fresh ground pepper and sea salt to taste

DIP DIRECTIONS

Add all the ingredients into a large food processor and blend until smooth. Adjust salt and pepper to taste.

Serve with roasted broccoli and radishes or a steamed artichoke.

Roasted Broccoli and Radishes
SERVES TWO (30 calories per serving)

INGREDIENTS
1 large head broccoli
1 bunch radishes, rinsed and tops removed
Sea salt and ground pepper

DIRECTIONS

Preheat oven to 450 degrees.

Cut the head of broccoli into florets and halve the radishes. Place onto a baking sheet and sprinkle with sea salt and pepper. Bake until roasted or about 10 minutes.

Cooking Tip: Lightly roasted or steamed vegetables can be easier to digest than raw and have a more vibrant color and flavor.