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Tomato Stack Salad with Corn and Avocado

Ingredients

For the Salad

  • 3 large vine-ripened tomatoes thickly sliced
  • 2 ripe avocadoes thickly sliced
  • 1 ear corn roasted or grilled
  • Sea salt and black pepper
  • Grapeseed or olive oil

For the Herb Yogurt Dressing:

  • ΒΌ cup plain greek yogurt
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh dill chopped
  • 1 clove garlic minced
  • 2 teaspoons cider vinegar

Instructions

Make the Dressing:

  • Combine all ingredients for the dressing in a small bowl and stir to combine. Refrigerate until ready to use.

Make the Salad:

  • Cook the corn by roasting it in the oven at 350 degrees F for 30 minutes, or grilling it until plump and juicy, about 15 to 20 minutes.
  • Layer slices of tomato and avocado on a plate and garnish with corn, desired amount of herb yogurt dressing, and a drizzle of grapeseed or olive oil.
  • Serve and enjoy!