Mashed Avocados with Sesame and Chili

4 Servings

10 minutes

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This dish is called a salad but is really more like a dip, a sort of Levantine guacamole. Spices, yogurt and lemon juice add layers of earthy flavor and bright acidity. We liked it served with pita chips, but it can also be served as a side dish with grilled or roasted meats and seafood.




Don't use underripe avocados. Their flavor isn't as full and fruity as fully ripe avocados, and they don't break down to a rich, creamy consistency. Don't mash the avocados until completely smooth; some lumps make the dish more satisfying.

10 minutes


  • 2

    ripe avocados, halved and pitted

  • 3

    tablespoons plain whole-milk yogurt, plus more to serve


Beth S.

For those of us who have an extensive spice pantry, it would be great to have a recipe using the traditional ingredients that Milkstreet often substitutes. Please consider publishing alternate recipes if you have the traditional ingredients (sumac in this case).

Peter Chris S.

Perhaps I had sub-par avocados, but I didn't care for the results here. The yogurt detracted from the avocado rather than enhancing it. Would much prefer a different avocado dish, and won't be making this again.