Tomato and Avocado Stacks |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Recipe comes from CookingLight, I am putting it here to use later when our earth box is going nuts. The recipe specifies heirloom tomatoes and I am sure that would be the absolute best! Ingredients:
1/3 cup low-fat buttermilk |
1/4 cup fresh cilantro, chopped |
2 tablespoons reduced-fat sour cream |
1 tablespoon reduced-fat mayonnaise |
1/2 teaspoon lime zest |
1/4 teaspoon garlic, minced |
1/4 teaspoon salt |
1/8 teaspoon cumin |
1 dash red pepper |
4 medium tomatoes |
1/4 teaspoon salt |
1/4 cup red onion, very thinly sliced vertically |
1 cup avocado, peeled and diced |
fresh coarse ground black pepper (optional) |
Directions:
1. To prepare the dressing, combine the first 9 ingredients in a small food processor or blender; process 30 seconds or until pureed, scraping sides of bowl occasionally.
2. Cover the dressing and chill.
3. To prepare the salad, slice each tomato crosswise into 4 equal slices (about 1/2 inch thick).
4. Place 1 tomato slice on each of 4 salad plates; sprinkle slices evenly with 1/4 teaspoon salt.
5. Top each serving with a few onion pieces and about 1 tablespoon of avocado.
6. Repeat layers 3 times, ending with avocado.
7. Drizzle 2 tablespoons of dressing over each serving; sprinkle with black pepper, if desired.
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