1/4 cup plain Greek yogurt (I use Chobani non-fat for this)
1/4 cup mayonnaise
1 teaspoon wasabi powder (or more to taste)
1/2 tablespoon lime juice
1/2 teaspoon sea or kosher salt
In a medium bowl, dissolve the wasabi powder in the lime juice. Scoop the avocado out of the shell and into the bowl. Mash well. Add the remaining ingredients and stir until completely blended. Store in the refrigerator until ready to use.
Will keep several days stored, covered, in the fridge. This recipe yields about one cup of sauce and may be doubled easily.