Tomato Stack Salad with Corn and Avocado
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
Make the Dressing:
  1. Combine all ingredients for the dressing in a small bowl and stir to combine. Refrigerate until ready to use.
Make the Salad:
  1. 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.
  2. 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.
  3. Serve and enjoy!
Recipe by Stephie Cooks at