This dish is so beautiful and so delicious that it always amazes me that it started out as a use for the yogurt left at the bottom of the container. You know how it goes, in the back of everyone's fridge there seems to be a container of yogurt that has just about hit bottom--there's too little for breakfast and not enough for a smoothie. Instead of tossing it, this is what I do with it. And let me tell you, I now look forward to that dwindling container in the fridge!
Recipe courtesy of Laura Vitale
Show: Simply Laura
25 min
25 min
4 servings
25 min
25 min
4 servings


  • 1/3 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 scallions, washed and trimmed
  • 2 cloves garlic (use 1 if you want a milder garlic flavor)
  • 1/2 cup fresh cilantro
  • Zest and juice of 1 lime
  • 1/4 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 1 cup heirloom baby tomatoes, halved
  • 1/4 cup thinly sliced red onion (about 1/4 of a small onion)
  • 1/4 cup roughly chopped fresh cilantro
  • Salt and freshly ground black pepper
  • 2 avocados
  • 1 lime, halved


Watch how to make this recipe.

For the dressing: In the bowl of a food processor, combine the yogurt, oil, scallions, garlic, cilantro, lime zest and juice and cumin and season with salt and pepper. Blend until smooth.

For the salad: In a bowl, toss together the tomatoes, onion and cilantro and season with salt and pepper; set aside.

Cut the avocados in half, remove the pits, and use a spoon to scoop out the flesh from each half. Slice off a small amount from the bottom of each half so that they sit flat on your platter. Squeeze a little lime juice on the cut side of each avocado and season lightly with some salt. Scoop about 1/4 cup of the tomato mixture inside each half (it's good if a little extra falls around the avocado) and drizzle with some of the dressing. Serve right away!

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