ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Heirloom Tomato and Avocado Stack

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings
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)

Nutrition Information

  • calories 115
  • caloriesfromfat 59 %
  • fat 7.6 g
  • satfat 1.8 g
  • monofat 4 g
  • polyfat 0.9 g
  • protein 3 g
  • carbohydrate 11.1 g
  • fiber 3.5 g
  • cholesterol 4 mg
  • iron 0.9 mg
  • sodium 366 mg
  • calcium 53 mg

How to Make It

  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.