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Tomato Stack Salad with Corn and Avocado

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From Cooking Light, serves 4
5 points plus

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Ingredients

  • 2 bacon slices, halved
  • 1/4 cup low-fat buttermilk
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh basil
  • 2 tablespoons canola mayonnaise
  • 2 teaspoons cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 ears shucked corn
  • Cooking spray
  • 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
  • 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
  • 1/8 teaspoon kosher salt
  • 1/2 ripe peeled avocado, thinly sliced
  • 4 teaspoons extra-virgin olive oil

Details

Preparation

Step 1



1. Preheat the grill to high heat.

2. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels.

3. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.

4. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs.

5. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.

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