Tomato-Avocado Salad (Cooking Light)

Serve with Grilled Chicken

Tomato-Avocado Salad (Cooking Light)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup nonfat buttermilk

  • 3

    tablespoons canola mayonnaise

  • 2

    tablespoons minced fresh flat-leaf parsley

  • 1

    tablespoon minced shallots

  • 1

    teaspoon minced fresh thyme

  • 1

    teaspoon cider vinegar

  • ¼

    teaspoon freshly ground black pepper

  • teaspoon kosher salt

  • 1

    garlic clove, minced

  • 2

    ears yellow corn, shucked (or 1 cup frozen corn thawed)

  • 2

    yellow tomatoes, each cut into 4 slices

  • 2

    red tomatoes, each cut into 4 slices

  • 1

    cup cherry tomatoes, halved

  • 1

    sliced peeled ripe avocado

Directions

Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve. Serve with Grilled chicken: Lightly coat chicken with cooking spray. Combine oil, onion powder, cumin, 1/2 teaspoon salt, and chipotle; rub evenly over chicken. Grill on high heat for about 8 minutes or until done.


Nutrition

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