Tomato and Avocado Stacks

• 13 cup low-fat buttermilk
• 14 cup fresh cilantro, chopped
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon reduced-fat mayonnaise
• 12 teaspoon lime zest
• 14 teaspoon garlic, minced
• 14 teaspoon salt
• 18 teaspoon cumin
• 1 dash red pepper
• 4 medium tomatoes
• 14 teaspoon salt
• 14 cup red onion, very thinly sliced vertically
• 1 cup avocado, peeled and diced
• fresh coarse ground black pepper (optional)

1. To prepare the dressing, combine the first 9 ingredients in a small food processor or blender; process 30 seconds or until pureed, scraping sides of bowl occasionally.
2. Cover the dressing and chill.
3. To prepare the salad, slice each tomato crosswise into 4 equal slices (about 1/2 inch thick).
4. Place 1 tomato slice on each of 4 salad plates; sprinkle slices evenly with 1/4 teaspoon salt.
5. Top each serving with a few onion pieces and about 1 tablespoon of avocado.
6. Repeat layers 3 times, ending with avocado.
7. Drizzle 2 tablespoons of dressing over each serving; sprinkle with black pepper, if desired.

lowfat buttermilk, fresh cilantro, sour cream, mayonnaise, lime zest, garlic, salt, cumin, red pepper, tomatoes, salt, red onion, avocado, ground black pepper

Taken from www.food.com/recipe/tomato-and-avocado-stacks-306735 (may not work)