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In a small bowl, toss tomatoes with lime juice, 1 tablespoon olive oil, and a pinch of sea salt.
Peel and roughly chop cucumber. In a blender, combine cucumber, yogurt, garlic, 1 tablespoon olive oil, kale and avocado and purée until smooth. Add a little water if consistency is too thick. Season with sea salt and pepper, to taste. Divide between bowls and top with cherry tomato mixture and garnish with fresh herbs, if using.