Tomato Stack Salad With Corn And Avocado Recipe

Name: Tomato Stack Salad With Corn And Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bacon slices, halved; 1/4 cup low-fat buttermilk; 1 tablespoon finely chopped fresh chives; 1 tablespoon finely chopped fresh basil; 2 tablespoons canola mayonnaise; 2 teaspoons cider vinegar; 1 garlic clove, minced; 1/2 teaspoon freshly ground black pepper, divided; 2 ears shucked corn; Cooking spray; 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total; 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total; 1/8 teaspoon kosher salt; 1/2 ripe peeled avocado, thinly sliced; 4 teaspoons extra-virgin olive oil

Servings: persons

2 bacon slices, halved
1/4 cup low-fat buttermilk
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh basil
2 tablespoons canola mayonnaise
2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper, divided
2 ears shucked corn
Cooking spray
2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
1/8 teaspoon kosher salt
1/2 ripe peeled avocado, thinly sliced
4 teaspoons extra-virgin olive oil

1
Preheat the grill to high heat.
2
Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels.
3
Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
4
Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs.
5
Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 bacon slices, halved, 1/4 cup low-fat buttermilk, 1 tablespoon finely chopped fresh chives, 1 tablespoon finely chopped fresh basil, and more.

Yes, Tomato Stack Salad With Corn And Avocado falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato Stack Salad With Corn And Avocado

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