Heirloom Tomato and Avocado Stack

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. 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. 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.