Ingredients :

• The Avocado — It needs to be ripe — really ripe. The skin should be almost black and the flesh should yield slightly under your thumb without resistance. An underripe avocado will give a grainy texture and no flavor. If you’re at the store and they’re still green and hard, leave them for two days at room temperature before starting.
• Greek Yogurt — 0% works, but full-fat Greek yogurt — like Fage 2% — gives a significantly creamier texture. Avoid ‘Greek-style’ versions which are often too runny. Consistency is everything here: if it’s too thin, your salad becomes soup.
• Red Grapes — The ingredient everyone looks at skeptically but ends up loving. Slice them in half — it releases the juice and prevents them from rolling all over the bowl. If you don’t have grapes, dried cranberries work well; they’re sweeter and less juicy, but it works.
• Slivered Almonds — You absolutely must toast them. Two minutes in a dry pan over medium-high heat, stirring until they are light hazelnut in color and release that slightly sweet toasted butter smell. Raw, they are soft and characterless. Toasted, they bring a completely different crunch.