Tomato Avocado Stack
A fresh and delicious lunch or light dinner, this Tomato Avocado Stack is made with all fresh vegetables and drizzled with crispy bacon and homemade buttermilk dressing.
Servings 4
Calories 346kcal
Equipment
- grill , or grill pan
Ingredients
- 4 bacon slices cooked and crumbled
- ¼ cup low-fat buttermilk
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh basil
- 4 tablespoons canola mayonnaise
- 2 teaspoons cider vinegar
- 1 clove fresh garlic minced
- ½ teaspoon freshly ground black pepper divided
- 2 ears corn on the cob
- 1 tablespoon olive oil
- garlic Salt to taste
- 2 large beefsteak tomatoes , cut into 8 slices
- 1 avocado , peeled and thinly sliced
- ⅛ teaspoon kosher salt
Instructions
- Grill corn on preheated grill over medium heat. Remove from grill and let cool about 10 minutes. Cut corn kernels from the cob and set aside.
- Make the dressing by stirring together buttermilk, canola mayonnaise, rice vinegar, chives, basil, garlic, and ground pepper. If dressing is too thick for your taste, add a little more buttermilk until you reach the consistency you desire.
- Slice tomatoes and avocados. Stack tomato and avocado alternately. Sprinkle with corn and bacon.
- Serve with 1 tablespoon dressing.
Nutrition
Serving: 1g | Calories: 346kcal | Carbohydrates: 14g | Protein: 6g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 340mg | Potassium: 446mg | Fiber: 4g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg | Net Carbohydrates: 10g
