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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