Naked Avocado Salad

1. 1

   1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden.

2. 2

   2. Coat ears with olive oil and roast corn on the grill until slightly blackened. Cut off the fat ends of the ears of corn, stand the ears on the flat end, and use the chef's knife to cut off the corn kernels. Place the kernels in a large bowl.

3. 3

   3. Whisk the yogurt, lemon juice, salt and lemon zest together in a large bowl.

4. 4

   3. Add the tomatoes, bacon, feta, avocado, and scallions to the corn. Toss with just enough dressing to coat the ingredients lightly and evenly. Season generously with pepper, and serve.

No additional tips available.