Heirloom Tomato and Avocado Stack

For the prettiest presentation, choose purple, orange, green, and red heirloom tomatoes. Cilantro lends the dressing peppery flavor and a subtle green hue. Vary the taste of the dressing by using basil and lemon rind. The dressing will keep for a couple of days in the refrigerator, so consider doubling the recipe to keep some on hand.

Yield:

4 servings

Ingredients

1. For the dressing:
2. ================
3. 1/3 cup low-fat buttermilk
4. 1/4 cup chopped fresh cilantro
5. 2 tablespoons reduced-fat sour cream
6. 1 tablespoon reduced-fat mayonnaise
7. 1/2 teaspoon grated lime rind
8. 1/4 teaspoon minced fresh garlic
9. 1/4 teaspoon salt
10. 1/8 teaspoon ground cumin
11. Dash of ground red pepper
12. .
13. For the salad:
14. ================
15. 4 medium heirloom tomatoes (about 2 pounds)
16. 1/4 teaspoon salt
17. 1/4 cup very thinly vertically sliced red onion
18. 1 cup diced peeled avocado (about 1 small)
19. Coarsely ground black pepper (optional)

Directions

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.

Notes