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Recipe courtesy of Laura Vitale

Tomato and Avocado salad with Creamy Garlic Cilantro Dressing

Getting reviews...
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!
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Dressing:

Salad:

Directions

  1. 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.
  2. For the salad: In a bowl, toss together the tomatoes, onion and cilantro and season with salt and pepper; set aside.
  3. 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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