TOMATO & AVOCADO APPETIZER

SERVES 5

YOU’LL NEED

RANCH DRESSING:
1/3 cup low-fat buttermilk
1/8 cup chopped fresh cilantro
1/8 cup chopped fresh parsley
1/8 cup chopped fresh tarragon
2 tbsp reduced-fat sour cream
1 tbsp reduced-fat mayonnaise
1/2 tsp grated lime rind
1/4 tsp minced fresh garlic
1/4 tsp sea salt
1/8 tsp ground cumin
1/8 tsp turmeric
Dash of ground red pepper

SALAD:
4 large heirloom tomatoes
16 leafs basil, finely shredded
1/4 teaspoon salt
1 red onion, sliced thinly and soaked in cold water
2 peeled avocado sliced
Black pepper, coarsely ground

MAKE IT

1) Combine all the ingredients for the dressing in a small food processor or blender; process 30 seconds or until pureed, scraping sides of bowl occasionally. Cover and chill.

2) Slice each tomato 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 and basil. Top each serving with a few onion pieces and slices of avocado. Repeat layers 3 times, ending with avocado. Drizzle 2 tablespoons dressing over each serving; sprinkle with black pepper, if desired.

THE MACROS

CALORIES: 145
PROTEIN: 3 g
FAT: 11 g
CARBS: 14 g

This recipe originally appeared in Robert Irvine Magazine.

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TOMATO & AVOCADO APPETIZER