Tomato and Avocado Stacks
photo by LucyS-D
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Dressing
- 78.78 ml low-fat buttermilk
- 59.14 ml fresh cilantro, chopped
- 29.58 ml reduced-fat sour cream
- 14.79 ml reduced-fat mayonnaise
- 2.46 ml lime zest
- 1.23 ml garlic, minced
- 1.23 ml salt
- 0.61 ml cumin
- 0.25 ml red pepper
-
Salad
- 4 medium tomatoes
- 1.23 ml salt
- 59.14 ml red onion, very thinly sliced vertically
- 236.59 ml avocado, peeled and diced
- fresh coarse ground black pepper (optional)
directions
- To prepare the dressing, combine the first 9 ingredients in a small food processor or blender; process 30 seconds or until pureed, scraping sides of bowl occasionally.
- Cover the dressing and chill.
- To prepare the 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 of avocado.
- Repeat layers 3 times, ending with avocado.
- Drizzle 2 tablespoons of dressing over each serving; sprinkle with black pepper, if desired.
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RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin