Yield: serves 4

Ingredients:
1 avocado — peeled, pitted & diced
2 tomatoes
8 mushrooms — washed & cut in quarters
1 Tablespoon lemon juice
1 ounce plain nonfat yogurt
1 Tablespoon chopped dill
1 Tablespoon honey
1 teaspoon cracked black pepper

Method:
In a soup pot, bring 1 cup of water to boil. Add mushrooms and pull off heat. Let stand for 10 minutes. Remove mushrooms and allow to cool. In a bowl, mix yogurt, lemon juice, honey and pepper. Add advocado, tomatoes and mushrooms, and mix until vegetables are evenly coated.

Nutritional Value Per Portion —
Calories: 199 Protein: 4.1g Carbohydrates: 17.4g Fat: 9.8g