Difficulty:[usr 1]
Wash and dry the vegetables. Cut the radishes and cucumber into slices. Peel the zucchini in 1 or 2 sections, removing a few millimeters of flesh with the skin. Using a cookie cutter, cut flowers in the skin of the zucchini and in the flesh of the peppers. Slit the center and the slices of vegetables with a cross, puff them out on the breadsticks.
Peel the avocados, cut half of one into thin slices and mix the rest of the flesh with the yoghurt, garlic, lemon juice and 3/4 of the chives. Salt and pepper from the mill.
Mix until the sauce is homogeneous, pour it into a small salad bowl. Refrigerate for 15 minutes before serving.
Decorate with a few chopped chives and enjoy the breadsticks by dipping them in the sauce.
