Heirloom Tomato and Avocado Stack

For the prettiest presentation, choose purple, orange, green, and red heirloom tomatoes. Cilantro lends the dressing peppery flavor and a subtle green hue. Vary the taste of the dressing by using basil and lemon rind. The dressing will keep for a couple of days in the refrigerator, so consider doubling the recipe to keep some on hand.

Heirloom Tomato and Avocado Stack
Heirloom Tomato and Avocado Stack

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • DRESSING:

  • 1/3

    cup low-fat buttermilk

  • 1/4

    cup chopped fresh cilantro

  • 2

    tablespoons reduced-fat sour cream

  • 1

    tablespoon reduced-fat mayonnaise

  • 1/2

    teaspoon grated lime rind

  • 1/4

    teaspoon minced fresh garlic

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon ground cumin

  • Dash of ground red pepper

  • SALAD:

  • 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)

Directions

1. 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. 2. to prepare salad, slice each tomato crosswise into 4 equal slices (about 1/, 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 3times, ending with avocado. Drizzle 2 tablespoons dressing over each serving; sprinkle with black pepper, if desired.

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