Heirloom Tomato and Avocado Stack


Yield: 4 servings
Community Recipe from


  • 1/3 cup(s) low-fat buttermilk
  • 1/4 cup(s) chopped fresh cilantro
  • 2 tablespoon(s) reduced-fat sour cream
  • 1 tablespoon(s) reduced-fat mayonnaise
  • 1/2 teaspoon(s) grated lime rind
  • 1/4 teaspoon(s) minced fresh garlic
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) ground cumin
  • dash ground red pepper
  • 4 whole(s) medium herloom tomatoes 2 lbs
  • 1/4 teaspoon(s) salt
  • 1/4 cup(s) very thinly vertically sliced red onion
  • 1 cup(s) peeled diced avacado


  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 tomatoe crosswise into 4 equal slices (about 1/2 inch thick). Place 1 tomatoe slice on each of 4 salad plates; sprinkle slices evenly with 1/4 teaspon of 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.
August 2013

This recipe is a personal recipe added by Kgirlrocks13 and has not been tested or endorsed by MyRecipes.

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