Corn, Tomato, and Avocado Salad with Bacon Vinaigrette

Summer and corn are basically BFFs. And while I am ready for the a new and cooler season, I still want to soak up all the corn while I still can. Give me all the corn please. We have been buying so much of it and have it twice or week or so with grilled chicken or steak, usually just eating it on the cob, but I felt compelled to throw some into a nice salad. I finished all of my greens though, but had plenty of grape tomatoes and avocados on hand so why not mix up summer in a bowl?

Who says salad has to contain a bunch of lettuce? I mean, don’t get me wrong, I love a nice green and leafy salad, but sometimes you just gotta change things up and this salad is now one of my most favorite summer salads ever!

This salad is ridiculously delicious. I ate the entire bowl of it in about 2.5 seconds. The creamy avocado paired with the sweet fresh corn, the crunch of the crispy bacon, and the tangy and warm bacon vinaigrette…are you drooling yet? Because I am and it’s totally gross, but it cannot be helped.

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Yield: serves 3-4

Corn, Tomato, and Avocado Salad with Bacon Vinaigrette

Prep Time 20 minutes

Total Time 20 minutes

Corn, Tomato, and Avocado Salad with Bacon Vinaigrette - An easy summer salad made with fresh sweet corn, tomatoes, avocado, and warm bacon dressing!

Ingredients

For the bacon vinaigrette:

• 4 slices uncooked bacon, diced
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon mustard powder
• 1 tablespoon honey
• salt and pepper to taste

For the salad:

• 2 medium ears fresh corn, kernels removed
• 2 cups grape tomatoes, halved
• 2 ripe avocados, pitted and diced
• cooked and diced bacon (from the dressing)
• bacon vinaigrette
• salt and pepper to taste

Instructions

1. To make the dressing, cook the diced bacon in a fry pan over medium heat until crispy. Use a slotted spoon or spatula to scoop out the bacon pieces and place onto a paper towel and set aside. Reserve the pan drippings. In a bowl, whisk together the cider vinegar, olive oil, mustard powder, honey, and the bacon drippings. Season with salt and pepper to taste. Dressing is best served warm or at room temp.
2. To make the salad, gently mix together the corn, tomatoes, and the avocado being careful not to mash the avocado. Sprinkle some of the cooked bacon pieces on top along with a drizzle of the the warm dressing. Serve.

Nutrition Information:

Yield:

4

Serving Size:

1/4th
Amount Per Serving: Calories: 477Total Fat: 40gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 21mgSodium: 451mgCarbohydrates: 21gFiber: 9gSugar: 8gProtein: 11g

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