Veggie Sticks with Avocado-Lime Dip


  • 2 tablespoons lime juice
  • 1 clove garlic, peeled
  • ½ pound jicama, peeled and cut into 1/2-inch-thick sticks
  • 1 tablespoon loose-packed fresh mint leaves, rinsed (optional)
  • ½ teaspoon kosher salt
  • ½ pound green beans, ends trimmed
  • ½ cup plain nonfat yogurt
  • + 1 more ingredients
    • 1 firm-ripe avocado (10 oz.), pitted and peeled

1. 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. 2. In a blender or food processor, combine avocado, yogurt, lime juice...

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