Tomato, Avodado, Bacon and Corn Salad
Recipes Holidays Quick and Easy Salad Seasonal cooking Side-dish
Description
This summer salad can be served as a salad, a side dish, or even a light meal. It's full of different textures and tastes, from crispy bacon, juicy tomatoes, smooth and creamy avocado and sweet corn. It's finished with a little lime zest and a bit of baco
Ingredients
8 oz. bacon
1 large lime
2 small avocados
10 oz. ripe tomatoes
salt and pepper
1 1/2 c. fresh corn kernels (from about 2 ears of corn)
optional roughly chopped cilantro, to taste
Directions
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Cook the bacon on medium heat in a large skillet, turning occasionally, until golden brown and crisp, about 8 minutes. Transfer to a paper towellined platter. When cooled a bit, break into bite sized pieces. Keep the rendered bacon fat.
Finely grate the lime for the zest; set aside.
Halve and pit the avocados; cut each half in half again, creating quarters. Discard the skin. Place the avocado pieces on a serving platter.
Cut the tomatoes into large bite-size pieces; arrange on the platter with the avocado pieces.
Cut the lime in half; juice one of the halves over everything. Season with salt and pepper.
To a large bowl, add the bacon pieces, Add the corn, cilantro, lime zest, 2 T. of the reserved bacon fat (warmed a bit) and the juice of the remaining lime to the bowl. Season with salt and pepper, to taste. Toss and spoon over the tomatoes and avocados.
Serve.
4 servings.