Step 1

1 For the dip: Combine the avocados, scallions, tarragon, parsley, chives, yogurt, vinegar and salt in a food processor; puree until fairly smooth

Step 2

2 Transfer to a medium bowl

Step 3

3 Unless you’re serving it right away, press plastic wrap directly on the surface (to prevent browning)

Step 4

4 For the vegetables: Bring a large pot of water to a boil over high heat

Step 5

5 Fill a large bowl with ice water

Step 6

6 Add the haricots verts to the boiling water; cook/blanch for about 1 minute, so they become bright green yet are still crisp

Step 7

7 Use a Chinese skimmer or large slotted spoon to transfer them to the ice-water bath; cool, then dry on paper towels

Step 8

8 When ready to serve, place the bowl of dip at the center of a platter

Step 9

9 Arrange the haricots verts, red bell peppers, grape tomatoes and endive leaves around it