Tomato & Avocado stack

I saw this recipe in the June 2008 Cooking Light magazine and made it for hubby and I on Sunday before he left for a business trip. It was super easy and came together quickly and, I must say, looked quite impressive. Hubby even said “wow, that IS worthy a photo.”

I didn’t find any really nice heirloom tomatoes, so I made do. The dressing is light and refreshing … hubby suggested using it on fish tacos, so I might try that this week.

Heirloom Tomato and Avocado stack (4 servings)
(source: Cooking light)

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)

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.

CALORIES 115(59% from fat); FAT 7.6g (sat 1.8g,mono 4g,poly 0.9g); IRON 0.9mg; CHOLESTEROL 4mg; CALCIUM 53mg; CARBOHYDRATE 11.1g; SODIUM 366mg; PROTEIN 3g; FIBER 3.5g