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

• Dressing:
• 1/3 cup low-fat buttermilk
• 1/4 cup chopped fresh cilantro
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon reduced-fat 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
  
• 
  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)
• Coarsely ground black pepper (optional)

Preparation

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.

Nutritional Information

Calories: 115 (59% from fat)

Fat: 7.6g (sat 1.8g,mono 4g,poly 0.9g)

Protein: 3g

Carbohydrate: 11.1g

Fiber: 3.5g

Cholesterol: 4mg

Iron: 0.9mg

Sodium: 366mg

Calcium: 53mg

Maureen Callahan, Cooking Light, JUNE 2008

Nectarine-Avocado Salsa

Can be paired with Cumin-Spiced Mahi Mahi Tacos.

Yield Makes about 3 1/2 cups

Ingredients

• 2 cups finely diced nectarines (2 to 3)
• 1/2 cup chopped red bell pepper
• 1/4 cup minced red onion
• 2 tablespoons minced fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon minced seeded jalapeño pepper
• 1 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1 avocado, diced

Preparation

Combine first 8 ingredients; cover and chill 30 minutes to 1 hour. Just before serving, stir in diced avocado.

Coastal Living, MARCH 2005

Avocado Pico de Gallo "Cocktail"

Serves 6 (about 4 cups)
Vegan

2 medium-sized tomatoes, diced
1/3 cup chopped cilantro, plus 6 small sprigs for garnish
3 green onions, chopped (about 1/4 cup)
1 clove garlic, minced (about 1 tsp)
1 small jalapeno, seeded and minced
1 medium sized avocado, peeled, pitted and diced
1 15-oz. can hearts of palm, drained, thinly sliced
2 T fresh lime juice
1/4 tsp salt

Combine tomatoes, chopped cilantro, green onions, garlic and jalapeno in medium bowl. Add avocado, hearts of palm, lime juice and salt; gently toss to mix.

Spoon pico de gallo mixture into 6 martini glasses, and garnish with a sprig of cilantro.

"The Best of Cooking Light 7" - special edition