Tomato Stack Salad with Corn and Avocado

From Cooking Light, serves 4 5 points plus

Tomato Stack Salad with Corn and Avocado

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    bacon slices, halved

  • ¼

    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

  • ½

    teaspoon freshly ground black pepper, divided

  • 2

    ears shucked corn

  • Cooking spray

  • 2

    large beefsteak tomatoes, cut into 8 (½-inch-thick) slices total

  • 2

    globe tomatoes, cut into 8 (½-inch-thick) slices total

  • teaspoon kosher salt

  • ½

    ripe peeled avocado, thinly sliced

  • 4

    teaspoons extra-virgin olive oil

Directions

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.


Nutrition

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