Tomato & Avocado Stacks

If you are looking for a light and refreshing summer salad, you have come to the right place.

I found this recipe in the new issue of Cooking Light and of course adapted it a bit. The mixture of the tomato, avocado, corn and buttermilk is something quite distinct. I picked up a pint of buttermilk at the farmer’s market this past weekend knowing I was going to create this recipe. It is so great to find a recipe that  incorporates many of the things you love the most. Read on for the recipe…

Anyone else have a love for avocado? What is your favorite dish to use it in?

Tomato & Avocado Buttermilk Stacks

adapted from Cooking Light

Ingredients:

• 1/2 cup corn
• 1 Tbsp or less olive oil
• 2 large beefsteak tomatoes
• 1 ripe avocado, peeled
• 1 Tbsp chives, chopped
• 1 Tbsp fresh basil
• 1 Tbsp green onion
• 1/4 tsp minced garlic
• 1/4 cup buttermilk
• 1 Tbsp mayonnaise
• 2 Tbsp sour cream
• 1 tsp red wine vinegar
• salt, pepper to taste

Directions:

1. In saute pan, brown corn on medium heat in oil until lightly golden.
2. Cut tomatoes crosswise, creating 3 to 4 thick slices.
3. Peel avocado and cut lengthwise into 4 long strips.
4. In bowl, mix together chives through vinegar with whisk.
5. Layer salad, starting with tomato, avocado, corn and repeat creating a stack.
6. Drizzle with dressing, sprinkle salt and pepper.
7. ENJOY!