AVOCADO*****Tomato-Avocado Salad (Cooking Light)

By Unblond1

05/04/14 - VVG for both. I served it with filet and Dan still finished it.

Ingredients

• 2 tbsp. buttermilk
• 1 1/2 tablespoons Hellmann's light mayo
• 1 tablespoon minced fresh flat-leaf parsley (I didn't have any and sprinkled my salad with fresh basil chiffonade. Some dill would work in the dressing too)
• 1 tablespoon minced shallots or chives
• 1/2 teaspoon minced fresh thyme
• 1/2 teaspoon cider vinegar
• freshly ground black pepper and salt to taste
• 1 garlic clove, minced
• 1/2 cup frozen corn, thawed)
• 1 yellow or orange tomato, cut into wedges (this is pretty but if you don't have coloured tomatoes, just use additional cherry tomatoes)
• 12 cherry tomatoes, halved
• 1/2 diced peeled ripe avocado
• few slices grilled red onion (didn't have this the first time and didn't miss it)

Preparation

Step 1

Combine first 9 ingredients (through garlic) in a jar; shake to mix well, adding up to a tbsp of additional buttermilk as needed for consistency). Chill mixture until ready to serve.

Combine salad ingredients except avocado in a bowl and toss with dressing. Add avocado and toss again. Taste and adjust seasoning and serve.

Nutrition Facts
2 Servings

Calories 189.0
Total Fat 10.3 g
Saturated Fat 1.5 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 5.2 g
Cholesterol 4.0 mg
Sodium 132.3 mg
Potassium 767.0 mg
Total Carbohydrate 24.5 g
Dietary Fiber 6.1 g
Sugars 2.4 g
Protein 4.4 g