Bacon, Avocado & Corn Salad
Prep time:
Cook time:
Total time:
Serves: 4-6
- 5 strips bacon
- 6 ears corn, husks removed
- 1 tablespoon olive oil
- 1 large ripe tomato, diced
- 2 ounces feta cheese
- 2 tablespoons fresh basil, chopped
- 1 Reed or Haas avocado
- Juice of 1 lemon
- Cook the bacon according to package directions; optionally, you can microwave the bacon.
- Cut the kernels off each ear of corn using a sharp knife. Warm the olive oil in a medium skillet over medium heat, and sauté the corn kernels until golden brown, about five minutes.
- Allow the corn kernels and the bacon to cool before proceeding.
- Combine the corn kernels, bacon and tomatoes in a medium bowl. Crumble in the feta cheese, add the basil and toss to combine.
- Prepare the avocado: cut in half lengthwise and remove the pit. Peel the skin from the avocado meat, then cut into bite-sized pieces.
- Gently fold the avocado into the salad, squeeze the lemon juice over the salad and serve immediately.
Recipe by The California Table at http://thecaliforniatable.com/bacon-avocado-corn-salad/
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