Tomato and Avocado Stacks Recipe

Name: Tomato and Avocado Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup low-fat buttermilk; ¼ cup fresh cilantro, chopped; 2 tablespoons reduced-fat sour cream; 1 tablespoon reduced-fat mayonnaise; ½ teaspoon lime zest; ¼ teaspoon garlic, minced; ¼ teaspoon salt; ⅛ teaspoon cumin; 1 dash red pepper; 4 medium tomatoes; ¼ teaspoon salt; ¼ cup red onion, very thinly sliced vertically; 1 cup avocado, peeled and diced; fresh coarse ground black pepper (optional)

Servings: persons

⅓ cup low-fat buttermilk
¼ cup fresh cilantro, chopped
2 tablespoons reduced-fat sour cream
1 tablespoon reduced-fat mayonnaise
½ teaspoon lime zest
¼ teaspoon garlic, minced
¼ teaspoon salt
⅛ teaspoon cumin
1 dash red pepper
4 medium tomatoes
¼ teaspoon salt
¼ cup red onion, very thinly sliced vertically
1 cup avocado, peeled and diced
fresh coarse ground black pepper (optional)

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
Cover the dressing and chill.
3
To prepare the salad, slice each tomato crosswise into 4 equal slices (about 1/2 inch thick).
4
Place 1 tomato slice on each of 4 salad plates; sprinkle slices evenly with 1/4 teaspoon salt.
5
Top each serving with a few onion pieces and about 1 tablespoon of avocado.
6
Repeat layers 3 times, ending with avocado.
7
Drizzle 2 tablespoons of dressing over each serving; sprinkle with black pepper, if desired.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ⅓ cup low-fat buttermilk, ¼ cup fresh cilantro, chopped, 2 tablespoons reduced-fat sour cream, 1 tablespoon reduced-fat mayonnaise, and more.

Yes, Tomato and Avocado Stacks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato and Avocado Stacks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions