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!

Bean & Veggie Tahini Salad

I had a number of really colorful vegetables that I needed to use up before going bad last week. I got out my big ol’ cutting board, my awesome knives we got as a wedding gift and started chopping away. There is something about using sharp knives when chopping up your vegetables. I never thought I would notice a difference until we had a set of “nice” ones in our house. Anyone know what I’m talking about? The dressing for this salad, I had to work on a few times with adding some ingredients and cutting others out as well as searching for recipes on the Internet. I think I finally came to a happy medium…

Bean & Veggie Tahini Salad

Ingredients:

Salad –

• 1 – 15 ounce can chic beans, rinsed and drained
• 1 medium tomato, diced into cubes
• 1/4 red onion, diced
•  1 small cucumber, diced
• 1 carrot, peeled and shredded
• 1/4 cup sunflower seeds

    Dressing –

• 2 Tbsp tahini
• 1 tsp soy sauce
• 1 tsp olive oil
• juice from 1 quarter of lemon
• 1 clove garlic
• salt, pepper
• few Tbsp water

Directions:

1. Place all salad ingredient in bowl, mix together.
2. In food processor, mix together all ingredients except water.
3. Use water to thin dressing to desired consistency.
4. Pour dressing over salad, toss and ENJOY!