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Tomato & Avocado Stacks

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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


  • 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


  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!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

4 responses »

  1. This looks amazing! LOVE your pictures!

  2. Love this combo! I am a bid fan of the texture change up here. I’d even add on some cilantro and add cumin and cayenne to feed my Mexican addiction.


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