Tomato-Avocado Salad (Cooking Light)

By KDCooks

Serve with Grilled Chicken

Ingredients

• 1/4 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
• 1/4 teaspoon freshly ground black pepper
• 1/8 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.