Bacon, Avocado & Corn Salad
Prep time: 
Cook time: 
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Serves: 4-6
 
This summery combination of flavors is adapted from a recipe in Gaby Dalkin's first book, Absolutely Avocados. Try it at your next BBQ!
Ingredients
  • 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
Instructions
  1. Cook the bacon according to package directions; optionally, you can microwave the bacon.
  2. 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.
  3. Allow the corn kernels and the bacon to cool before proceeding.
  4. Combine the corn kernels, bacon and tomatoes in a medium bowl. Crumble in the feta cheese, add the basil and toss to combine.
  5. Prepare the avocado: cut in half lengthwise and remove the pit. Peel the skin from the avocado meat, then cut into bite-sized pieces.
  6. Gently fold the avocado into the salad, squeeze the lemon juice over the salad and serve immediately.
Notes
Adapted from Absolutely Avocados by Gaby Dalkin.
Recipe by The California Table at http://thecaliforniatable.com/bacon-avocado-corn-salad/