Tomato Stack Salad with Corn and Avocado
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Ingredients
2 slices of bacon, cut in half
¼ cup low-fat buttermilk
1 tablespoon finely chopped fresh green onion
1 tablespoon finely chopped fresh basil
2 tablespoons canola mayonnaise
2 teaspoons apple cider vinegar
1 clove garlic, minced
½ teaspoon freshly ground black pepper, divided
2 cobs of peeled corn
Cooking Spray
2 large steak tomatoes, cut into just 8 1/2-inch thick slices
Total 2 globe tomatoes, cut into 8 1/2-inch thick slices
⅛ a teaspoon of kosher salt
½ ripe peeled avocado, thinly sliced
4 teaspoons extra virgin olive oil
To make
This tomato salad to garnish is the perfect summer recipe with colorful tomato slices and avocado, sprinkled with fresh herbs, corn, shredded bacon, and a creamy dressing. This is the main course; the main course should be simple.
Preheat the grill to high heat.Preheat a large nonstick skillet over medium-high heat. Add the bacon to the skillet; cook for 8 minutes or until crisp, stirring occasionally to curdle. Place the bacon on paper towels.Combine the buttermilk and the next 5 ingredients (through the garlic), stirring with a whisk. Add 1/4 teaspoon pepper.Brush the corn with cooking spray. Place the corn on the grill rack; cook for 8 minutes or until golden brown, turning occasionally. Remove from grill; cool slightly. Cut the corn kernels from the cobs.Sprinkle the tomato slices evenly with salt. Alternate layers of tomatoes and avocado on each of the 4 plates. Spread the corn evenly over the plates. Drizzle each tomato slice with about 1 1/2 tablespoons of dressing and 1 teaspoon of oil. Sprinkle the remaining 1/4 teaspoon black pepper over the salads; top each salad with 1 piece of bacon.
Preheat the grill to high heat.Preheat a large nonstick skillet over medium-high heat. Add the bacon to the skillet; cook for 8 minutes or until crisp, stirring occasionally to curdle. Place the bacon on paper towels.Combine the buttermilk and the next 5 ingredients (through the garlic), stirring with a whisk. Add 1/4 teaspoon pepper.Brush the corn with cooking spray. Place the corn on the grill rack; cook for 8 minutes or until golden brown, turning occasionally. Remove from grill; cool slightly. Cut the corn kernels from the cobs.Sprinkle the tomato slices evenly with salt. Alternate layers of tomatoes and avocado on each of the 4 plates. Spread the corn evenly over the plates. Drizzle each tomato slice with about 1 1/2 tablespoons of dressing and 1 teaspoon of oil. Sprinkle the remaining 1/4 teaspoon black pepper over the salads; top each salad with 1 piece of bacon.
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Author:Admin
Published: 11/20/2023 9:43 PM
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