Tomato and Avocado Stacks

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. 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. 2

   Cover the dressing and chill.

3. 3

   To prepare the salad, slice each tomato crosswise into 4 equal slices (about 1/2 inch thick).

4. 4

   Place 1 tomato slice on each of 4 salad plates; sprinkle slices evenly with 1/4 teaspoon salt.

5. 5

   Top each serving with a few onion pieces and about 1 tablespoon of avocado.

6. 6

   Repeat layers 3 times, ending with avocado.

7. 7

   Drizzle 2 tablespoons of dressing over each serving; sprinkle with black pepper, if desired.