Recipe by Ali Slagle

With crisp cucumbers, yogurt, lemon, garlic, and herbs, tzatziki is always vibrant and punchy. But this one trades yogurt for avocado for a greener, earthier, creamier, just as electric sauce. Dip into it with pita chips or vegetables, slather it on grilled proteins or sandwiches, or dollop it on salads or grains.

Makes 2 Cups

1 English cucumber, coarsely grated

Salt 

2 ripe Primavera avocados, halved and pitted

3 tablespoons fresh lemon juice, plus more as needed

2 tablespoons extra-virgin olive oil

1 large garlic clove, smashed and peeled 

2 tablespoons chopped dill or mint

Pita chips or vegetables, for serving

1. Transfer the cucumber to a colander set in the sink. Sprinkle with salt and let sit for 10 to 15 minutes to drain. Squeeze out excess water.

2. Meanwhile, in a blender, combine ¼ cup water, the avocados, lemon juice, oil, and garlic. Process until smooth. Season to taste with salt, pepper, and more lemon juice. Transfer to a medium bowl. Add the cucumbers and herbs and stir to combine. Eat alongside pita chips or vegetables for dipping.