Tomato And Avocado Stacks

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.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	39.5008 g
Protein	9.0906 g
Carbohydrates	38.1591 g
Energy	500.6574 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2521 g
Water	639.4541 g
Aspartic acid	1.1642 g
Calcium, Ca	86.0909 mg
Lutein + zeaxanthin	1053.198 g
Fiber, total dietary	17.4483 g
Fatty acids, total saturated 22:0	0.0104 g
Carotene, beta	2466.2152 g
Niacin	5.9059 mg
Vitamin A, RAE	231.988 g
Arginine	0.4598 g
Riboflavin	0.3075 mg
Tocopherol, beta	0.1242 mg
Fatty acids, total polyunsaturated 15:0	0.0008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1665 g
Fatty acids, total saturated 20:1	0.0569 g
Glutamic acid	2.9085 g
Stigmasterol	3.12 mg
Sodium, Na	160.3 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1222 g
Total lipid (fat)	39.5008 g
Manganese, Mn	1.2551 mg
Fructose	7.4364 g
Proline	0.2713 g
Fatty acids, total saturated 16:0	4.7672 g
Fatty acids, total saturated 8:0	0.7305 g
Sucrose	0.486 g
Choline, total	58.7932 mg
Sugars, total	15.6733 g
Serine	0.3647 g
Fatty acids, total saturated 10:0	0.5793 g
Fatty acids, total saturated 18:0	0.7732 g
Vitamin B-6	0.8572 mg
Selenium, Se	1.2941 g
Ash	5.7118 g
Fatty acids, total saturated 18:1 undifferentiated	18.584 g
Pantothenic acid	2.6846 mg
Phenylalanine	0.3448 g
Beta-sitosterol	114.08 mg
Copper, Cu	0.7205 mg
Betaine	1.582 mg
Thiamin	0.3168 mg
Retinol	0.75 g
Methionine	0.1082 g
Iron, Fe	3.1783 mg
Carbohydrate, by difference	38.1591 g
Phosphorus, P	250.8309 mg
Folate, total	212.3272 g
Tocopherol, gamma	1.0854 mg
Lycopene	12659.16 g
Alanine	0.3611 g
Cholesterol	4.95 mg
Valine	0.3255 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.024 g
Fatty acids, total saturated 18:2 undifferentiated	3.5882 g
Glycine	0.3125 g
Carotene, alpha	534.36 g
Glucose (dextrose)	7.493 g
Fatty acids, total saturated 14:0	1.8265 g
Zinc, Zn	2.2036 mg
Isoleucine	0.2643 g
Tocopherol, delta	0.03 mg
Fatty acids, total saturated 12:0	4.6155 g
Fatty acids, total polyunsaturated	3.8657 g
Fatty acids, total polyunsaturated 17:1	0.015 g
Leucine	0.4304 g
Tocotrienol, alpha	0.0802 mg
Vitamin A, IU	4601.9768 IU
Folate, DFE	212.3272 g
Tryptophan	0.0857 g
Vitamin C, total ascorbic acid	87.5226 mg
Phytosterols	40.8185 mg
Galactose	0.15 g
Fatty acids, total saturated 20:0	0.0098 g
Fatty acids, total saturated 6:0	0.0591 g
Campesterol	7.5 mg
Starch	0.165 g
Tyrosine	0.1822 g
Vitamin B-12	0.018 g
Vitamin K (phylloquinone)	91.0091 g
Fatty acids, total saturated	13.3802 g
Histidine	0.1737 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0225 g
Fatty acids, total monounsaturated	19.778 g
Threonine	0.2914 g
Folate, food	212.3272 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Fatty acids, total polyunsaturated 24:0	0.0036 g
Cryptoxanthin, beta	50.53 g
Vitamin E (alpha-tocopherol)	6.2076 mg
Magnesium, Mg	112.4958 mg
Lysine	0.3963 g
Potassium, K	2082.4305 mg
Cystine	0.1085 g
Fluoride, F	22.256 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Garlic	0.25 teaspoon	1.043	0.2314	0.0035
Buttermilk	0.33 cup	0	0	0
Cream	2 tablespoons	99	1.995	10.404
Avocado	1 cup	240	12.795	21.99
Mayonnaise	1 tablespoon	54.15	0	6
Tomato	4	88.56	19.1388	0.984
black pepper	0	0	0	0
cilantro	0.25 cup	0.92	0.1468	0.0208
red pepper	1 dash	0	0	0
cumin	0 teaspoon	0.9844	0.1161	0.0585
red onion	0.25 cup	16	3.736	0.04
lime zest	0.5 teaspoon	0	0	0