Tomato & Avocado Salad with Buttermilk Dressing

¼ cup buttermilk
3 Tbsp mayonnaise
2 Tbsp flat-leaf parsley, minced
1 Tbsp shallots, minced
1 Tbsp fresh thyme, minced
1 tsp cider vinegar
½ tsp black pepper
1/8 tsp sea salt
1 garlic clove, minced
2 yellow tomatoes, cut into ½-inch slices
2 red tomatoes, cut into ½-inch slices
½ medium cucumber, cut into ½-inch slices
1 cup cherry tomatoes, halved
1 small red onion, cut into ½-inch slices, grilled
2 ears of grilled yellow corn, shucked from cob
1 ripe avocado, peeled and sliced

Combine the first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.

Arrange 2 slices each of yellow tomato, red tomato, and cucumber on 4 plates. Top each serving with ½ cup cherry tomatoes. Divide corn, onion, and avocado evenly among plates. Drizzle about 1½ Tbsp buttermilk dressing over each salad.

Makes 4 servings
Prep Time: 20 Minutes

Per serving: 256 calories; 17g total fat; 3g saturated fat; 5mg cholesterol; 160mg sodium; 25g total carbohydrates; 6g dietary fiber; 6g protein;

Allergy Warning: Contains milk and eggs and soy