2tbspfresh Mint, roughly chopped while reserving some small leaves for garnishing
1tbspEVOO, Extra Virgin Olive Oil
½tspSea Salt
Instructions
Use a bowl to add the avocados. Either with a potato masher or with a spoon mash until a smooth creamy mixture is created. Add the yoghurt along with the lemon juice and the salt and mix well.
Fold in the minced mint, and place in a serving bowl. Drizzle the olive oil and garnish with the mint leaves. Serve with tortilla chips and sliced radishes or other veggies for dipping.