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
Ingredients:
Dressing
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
Salad
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
Instructions:
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