Heirloom Tomato and Avocado Stack

Vegetarian
Gluten Free
Health score
21%
Heirloom Tomato and Avocado Stack
45 min.
4
130kcal

Suggestions

This Heirloom Tomato and Avocado Stack recipe is a refreshing and flavorful dish that's perfect for a summer day. The combination of ripe, juicy tomatoes and creamy avocado is simply irresistible. This recipe takes advantage of the season's best produce, with a colorful array of heirloom tomatoes and fresh herbs. The avocado adds a creamy texture and healthy fats, while the cilantro and lime bring a bright, tangy flavor to the dish. The dressing is a unique blend of buttermilk, mayonnaise, and sour cream, creating a rich and tangy sauce that ties all the flavors together. This recipe is not only delicious but also nutritious, offering a good source of vitamins and minerals. It's a great option for a light lunch or as a side dish to grilled meats or fish. The beautiful presentation of this dish also makes it perfect for entertaining. Whether you're serving it at a backyard barbecue or a fancy dinner party, your guests will surely be impressed. So, if you're looking for a simple yet impressive dish to showcase the season's best produce, this Heirloom Tomato and Avocado Stack is definitely one to try!

Ingredients

  • cup avocado diced peeled ( 1 small)
  • 0.3 cup cilantro leaves fresh chopped
  • 0.3 teaspoon garlic fresh minced
  • 0.1 teaspoon cumin 
  • Dash pepper red
  • pounds tomatoes 
  • 0.5 teaspoon lime zest grated
  • 0.3 cup buttermilk low-fat
  • tablespoon mayonnaise reduced-fat
  • tablespoons cream sour reduced-fat
  • 0.3 cup onion red vertically sliced
  • 0.3 teaspoon salt 
  • 0.3 teaspoon salt 

Equipment

  • food processor
  • bowl
  • blender

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).
  3. 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.
  4. Drizzle 2 tablespoons dressing over each serving; sprinkle with black pepper, if desired.

Nutrition Facts

Calories130kcal
Protein10.59%
Fat47.95%
Carbs41.46%

Properties

Glycemic Index
59
Glycemic Load
2.83
Inflammation Score
0
Nutrition Score
13.328261083235%

Flavonoids

Cyanidin
0.12mg
Epicatechin
0.14mg
Epigallocatechin 3-gallate
0.06mg
Hesperetin
0.11mg
Naringenin
1.55mg
Isorhamnetin
0.5mg
Kaempferol
0.27mg
Myricetin
0.3mg
Quercetin
3.88mg

Nutrients percent of daily need

Calories:130.19kcal
6.51%
Fat:7.62g
11.73%
Saturated Fat:1.52g
9.48%
Carbohydrates:14.83g
4.94%
Net Carbohydrates:9.37g
3.41%
Sugar:7.75g
8.61%
Cholesterol:3.46mg
1.15%
Sodium:369.18mg
16.05%
Alcohol:0g
100%
Protein:3.79g
7.58%
Vitamin C:36.22mg
43.9%
Vitamin A:2044.24IU
40.88%
Vitamin K:30.91µg
29.44%
Potassium:785.71mg
22.45%
Fiber:5.46g
21.82%
Folate:68.75µg
17.19%
Manganese:0.34mg
16.94%
Vitamin B6:0.3mg
15.11%
Vitamin E:2.14mg
14.24%
Copper:0.22mg
10.84%
Vitamin B3:2.04mg
10.22%
Magnesium:40.29mg
10.07%
Phosphorus:100.58mg
10.06%
Vitamin B1:0.12mg
8.31%
Vitamin B5:0.8mg
8%
Vitamin B2:0.13mg
7.92%
Calcium:63.31mg
6.33%
Iron:0.93mg
5.15%
Zinc:0.77mg
5.14%
Selenium:0.92µg
1.31%
Vitamin B12:0.07µg
1.15%
Source:My Recipes