In a blender or small food processor, combine avocado, greek yogurt, 2 tbsp lemon juice, parsley, and chives. Blend until smooth, adding 1 to 2 tbsp cold water if too thick.

Add the tomatillos and cook until softened. Transfer to a bowl and let cool. Stir in the avocado, cilantro and lime juice; season with salt and pepper. 3. Oil the chorizo and grill over moderate ...

Tuna, Smoked Salmon, Tomato & Avocado Wontons Tuna ... smashed avocado with fresh cilantro and spicy jalapeno on grilled sourdough, topped with poached eggs, a drizzle of extra virgin olive ...