Tomato and Avocado Stack

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.

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