Nutrition per serving may change if servings are adjusted.
6 small tomatoes
2 small avocados
1½ cups fresh baby spinach leaves
1 teaspoon finely shredded lime peel
¼ cup lime juice
3 tablespoons snipped fresh cilantro
3 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
Core and thinly slice tomatoes. Halve, seed and peel avocados. Thinly slice avocados. Arrange one-third of the tomatoes on one side of each of six serving plates. Top with half the avocado slices and half the spinach. Repeat layers once. Top with remaining tomato slices.
For dressing, in a small screw-top jar combine lime peel, lime juice, cilantro, oil, salt and pepper. Cover and shake well. Drizzle evenly over the salads.