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
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.
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