Heirloom Tomato and Avocado Stack
Dressing:
1/3 cup low-fat buttermilk
1/4 cup chopped fresh cilantro
2 tablespoons reduced-fat sour cream
1 tablespoon reduced-fad 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
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.
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)
Coarsley ground black pepper (optional)
To prepare salad, slice each tomoato 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.
Yield: 4 servings