A little taste of summer that I haven’t yet posted. This was one of my favorite dishes of the year! I ripped this recipe from a 2008 Cooking Light magazine and have stored it for ten years before trying it. That’s why, of course, I never through a huge stack of ripped magazines away, despite my inner turmoil about it.
Heirloom Tomato and Avocado Stack:
- 1/3 c. low-fat buttermilk
- 1/4 c. chopped fresh cilantro
- 2 T. reduced-fat sour cream
- 1 T. reduced-fat mayonnaise
- 1/2 t. grated lime rind
- 1/4 t. minced fresh garlic
- 1/4 t. salt
- 1/8 t. ground cumin
- Dash of ground red pepper
- 4 medium heirloom tomatoes (about 2 pounds)
- 1/4 teaspoon salt
- 1/4 cup very thinly vertically sliced red onion
- 1 cup diced peeled avocado (about 1 small)
- Coarsely ground black pepper (optional)
To prepare dressing, combine first 9 ingredients in a small food processor or blender; process 30 seconds or until pureed, scraping sides of bowl occasionally. Cover and chill.
To prepare salad, slice each tomato crosswise into 4 equal slices (about 1/2 inch thick). Place 1 tomato slice on each of 4 salad plates; sprinkle slices evenly with 1/4 teaspoon salt. Top each serving with a few onion pieces and about 1 tablespoon avocado. Repeat layers 3 times, ending with avocado. Drizzle 2 tablespoons dressing over each serving; sprinkle with black pepper, if desired.
Bees Knees Recipes 