Mini-Avocados with Yogurt, Salmon Roe and Dill

avocados-yogurt Photo: Ellen Silverman


  • 6 3-inch avocados, halved, pits removed
  • 1/2-3/4 cup plain whole-milk Greek yogurt
  • 1 1-oz. jar salmon roe or trout roe
  • A big handful of fresh dill
  • 1 lemon, halved


Arrange avocado halves on a platter, hollows up. Fill each with a mound of yogurt (2 to 4 tsp.). Sprinkle with about 1/2 tsp. roe. Top with a few feathery dill fronds. Squeeze with lemon juice to taste and serve.

  • Prep Time:
  • Total Time:
  • Yield: 12 halves

Nutritional Information

Calories per serving: 159
Fat per serving: 14g
Saturated fat per serving: 3g
Cholesterol per serving: 7mg
Fiber per serving: 6g
Protein per serving: 3g
Carbohydrate per serving: 8g
Sodium per serving: 36mg
Iron per serving: 1mg
Calcium per serving: 24mg

Good to Know

Can't find 3-inch avocados? Buy the smallest ones available and scale up the ingredients: a 1 oz. (28-gram) jar of roe will contain about 6 tsp.
Recipes adapted with permission from the publisher, Houghton Mifflin Harcourt, from "Yogurt Culture" by Cheryl Sternman Rule. Copyright © 2015