Tomato season joys, Part 2: In a salad with avocado dressing

I had a very ripe avocado -- too ripe to toss cubes in a salad -- and thus I mashed it into an impromptu "green goddess" dressing to drizzle over slices of farm-fresh tomatoes, lemon cucumber (but any cuke will do) and a few spinach leaves.

Recipe: Tomato and Cucumber Salad with Avocado Dressing Serves 2

For the dressing:
1/2 very ripe avocado, peeled
1/4 cup plain yogurt
1/4 cup half-and-half (I use fat-free)
Juice of 1/2 lime (tip: heat in microwave for 10-15 seconds to extract more juice)
2 T extra-virgin olive oil
1 T chopped fresh tarragon, or 1 teaspoon dried tarragon
Salt and pepper

In a small bowl, mash the avocado with a spoon until it's fairly smooth. Stir in next 4 ingredients (yogurt through oil) and mix well, using a whisk or a spoon.
Stir in tarragon, salt and pepper

For the salad:
1 large, ripe tomato, cut in half and thinly sliced.
1 medium cucumber, thinly sliced
3 cups baby spinach leaves
4-6 small balls of fresh mozzarella cheese, cut in half if desired

Gently toss tomato, cucumber and spinach in a large bowl and divide into serving bowls. Sprinkle the cheese over each serving and drizzle with the dressing.