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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Heirloom Tomato and Avocado Stack

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.

Cooking Light JUNE 2008

  • Yield: 4 servings

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.

Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 59%
  • Fat: 7.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.9g
  • Protein: 3g
  • Carbohydrate: 11.1g
  • Fiber: 3.5g
  • Cholesterol: 4mg
  • Iron: 0.9mg
  • Sodium: 366mg
  • Calcium: 53mg
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Heirloom Tomato and Avocado Stack recipe

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