1 tablespoon loosely packed fresh mint leaves, rinsed (optional)
1 garlic clove, peeled
1/2 teaspoon kosher salt
1/2 pound jicama, peeled and cut into 1/2-inch-thick sticks
How to Make It
In a 2- to 3-qt. pan over high heat, bring about 1 qt. water to a boil. Add green beans and cook until tender to the bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again.
In a blender or food processor, combine avocado, yogurt, lime juice, mint (if using), garlic, and salt; whirl until very smooth.
Spoon dip into a bowl and serve with green beans and jicama sticks.