Heirloom Tomato and Avocado Stack

Heirloom Tomato and Avocado Stack Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Note:

Maureen Callahan,

June 2008
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