Heirloom Tomato and Avocado Stack |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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:
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 |
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 1/2 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 3 times, ending with avocado. Drizzle 2 tablespoons dressing over each serving; sprinkle with black pepper, if desired.
|
|