Tomato and Avocado Stacks with Ranch Dressing Recipe
Serves: 6
  • 1 ear of corn, shucked (optional)
  • olive oil for rubbing on corn
  • 3 large ripe avocados
  • 4 large tomatoes, sliced crosswise into thick rounds
  • sea salt
  • Ranch dressing for drizzling
  1. If you want to add corn to the stacks, preheat a grill to medium heat. Rub olive oil on the corn and place corn directly on the grill and cook until slightly charred. Turn the corn to achieve grill marks all around the corn. Remove from the grill and cut the kernels off the cob. Set aside.
  2. Cut the avocado crosswise around the “equator” (the middle) and twist both halves to separate them. Tap the pit with the blade of a large knife and twist to remove. Carefully remove pit from blade. Take a large serving spoon and scoop the flesh of the avocado out from the shell. Slice avocado crosswise into thick rounds.
  3. Arrange 6 slices of tomato on a platter. Top each piece of tomato with a little sprinkle of salt and then a round of avocado. Repeat with tomato, salt, avocado and end with tomato. Or arrange overlapping across a platter.
  4. Drizzle stacks with ranch dressing to taste. Sprinkle corn kernels on top.
Try to find tomatoes and avocados with the same diameter, if possible.
You could also go a different route and do a cheeseless tomato-avocado “caprese.” Alternate slices of tomato and avocado. Add basil. Drizzle with olive oil, balsamic and a pinch of flaky sea salt.
Recipe by Pamela Salzman at