Tomato and Avocado Stacks

Recipe comes from CookingLight, I am putting it here to use later when our earth box is going nuts. The recipe specifies heirloom tomatoes and I am sure that would be the absolute best!

• Ready In: 15 mins
• Serves: 4

Ingredients

• Dressing

• 1⁄3 cup low-fat buttermilk
• 1⁄4 cup fresh cilantro, chopped
• 2  tablespoons reduced-fat sour cream
• 1  tablespoon  reduced-fat mayonnaise
• 1⁄2 teaspoon lime zest
• 1⁄4 teaspoon garlic, minced
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cumin
• 1  dash  red pepper

• Salad

• 4  medium tomatoes
• 1⁄4 teaspoon salt
• 1⁄4 cup red onion, very thinly sliced vertically
• 1  cup avocado, peeled and diced
•  fresh coarse ground black pepper (optional)

Directions

1. 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.
2. Cover the dressing and chill.
3. To prepare the salad, slice each tomato crosswise into 4 equal slices (about 1/2 inch thick).
4. Place 1 tomato slice on each of 4 salad plates; sprinkle slices evenly with 1/4 teaspoon salt.
5. Top each serving with a few onion pieces and about 1 tablespoon of avocado.
6. Repeat layers 3 times, ending with avocado.
7. Drizzle 2 tablespoons of dressing over each serving; sprinkle with black pepper, if desired.