I heart avocado (and fresh tomato)

Sunday afternoon is a nice time to "cook", too. Actually, we are all cookin' in Southern Ontario today. Can you say "Yikes! It's hot out?" Before we went to the Busker's Fest (I feel sorry for the performers with costumes. It was sweltering!) I made this recipe, Heirloom Tomato and Avocado Stack from the June issue of Cooking Light. It was heart-breakingly delicious- in a good way. I think I'm in love (though it can't do the laundry like dh).

The recipe has a highish fat count (note the avocado), but worked out to 2 points. I got to use my leftover buttermilk (from the CL pancakes) for the dressing. You get 2 tbsp of the dressing which is delicious. It calls for Heirloom tomatoes of varying colours and Fortinos only had smaller tomatoes in a four pack in multi-colour, so I used those instead. So, in the end, my tomato slices were much smaller than those pictured in the mag, and they also cut the ones in their glossy picture much smaller- as it called for 4 slices per tomato (unless you were supposed to have left-over tomato?! )

Anyway, whatever, I can not describe the loveliness and deliciousness of these tomatoes, topped with avocado and onion and drizzled with buttermilk dressing. It was like tasting summer.