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December 27, 2010

Heirloom Tomato and Avocado Stack

This recipe was wonderful and so colorful. I used it for one of the recipes I taught in class this summer.
From Cooking Light, 2010

Serves 4
Prep time: 10 minutes
Total time: 14 minutes



  • 1/3 cup low fat buttermilk
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons low fat sour cream
  • 1 tablespoon mayonnaise
  • ½ teaspoon lime zest
  • ¼ teaspoon fresh garlic, minced
  • Salt to taste
  • ¼ teaspoon ground cumin
  • Dash of red pepper


  • 4 medium tomatoes (strip, golden, yellow, red, and or purple)
  • 1 small purple onion, very thinly sliced
  • 1 avocado, peeled and diced
  • Salt and coarsely ground black pepper to taste


    To prepare the dressing, combine the first 9 ingredients in a small food processor and process until pureed. Cover and chill.
    For the salad, slice each tomato into equal slices about ½ inch thick. Place one tomato slice on each of 4 salad plates and sprinkle with salt. Top with a few onion pieces and some avocado. Repeat 2 or 3 more times ending with avocado. Drizzle the dressing over each serving and sprinkle with black pepper.

    Terri’s Tips:

  • Replace the dressing with a vinaigrette: 2 tablespoons balsamic vinegar, ½ cup extra virgin olive oil, 1 teaspoon mustard, 1 garlic clove minced and salt and pepper to taste. Combine all ingredients in a container with lid and shake well until combined.
  • This salad should be made when tomatoes are in season, usually late May through September depending on your growing season
  • Another option for serving, layer tomatoes, add avocado and purple onion on the side

  • Posted by terri at December 27, 2010 04:28 AM