Heirloom Tomato and Avocado Stack

By t1bishop

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.

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)

Details

Servings 4

Preparation

Step 1

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.