I mentioned in yesterday's post that I made a delicious salad over the weekend. We were preparing dinner for 10 and I wanted something that wasn't too time consuming. I was on the search for a light and fresh side, that would feed a crowd and would go well with burgers. I came across a few different variations of a corn and avocado salad, which inspired me to come up with a little something of my own.
This salad is way more than just corn, bacon and avocado. It's packed with all sorts of goodness and flavors that remind me of summer.
This was the perfect side to serve to a large group and was very satisfying. Two small tips: I recommend adding the avocados right before serving to avoid them turning brown. Also, the dressing is best drizzled on each individual serving so everyone can adjust to their liking. I actually think it tastes great plain, but the dressing is a nice added bonus dressing.
This was the perfect side to serve to a large group and was very satisfying. Two small tips: I recommend adding the avocados right before serving to avoid them turning brown. Also, the dressing is best drizzled on each individual serving so everyone can adjust to their liking. I actually think it tastes great plain, but the dressing is a nice added bonus dressing.
One thing is for sure, I plan on duplicating this tasty recipe a time or two this summer!
Corn & Avocado Summer Salad
Salad Ingredients
5 ears
of corn (brushed with olive oil and grilled)
2
avocados diced
½ of diced red
onion
½ cup
of cherry tomatoes (sliced in half)
½ cup
of yellow tomatoes (sliced in half)
1
packed of bacon (cooked and crumbled into small pieces)
½ of a
fresh lime
Crumbled
feta cheese
Cilantro
Dressing Ingredients
6
tablespoons of Olive oil
2 tablespoons
of sherry Vinegar
Dash of
garlic Powder
Pepper
2
tablespoons of fresh cilantro
Instructions
1.
Shuck and remove the silk from the corn.
Generously coat with olive oil and grill until slightly charred. Once the corn
has cooled, cut off of the cob and place into a large bowl.
2.
Fry the bacon and crumble into pieces once it
has cooled. Add the crumbled pieces to the corn.
3.
Dice
half of red onion and add to the mixture
4.
Rinse the tomatoes and slice each one in half,
adding them to the corn mixture.
5.
Slice an avocado into small pieces and add to
the salad just before serving.
6.
Squeeze the juice of a fresh lime all over the
salad.
7.
Top the salad with crumbled feta cheese and
diced cilantro.
8.
For the Dressing: mix together in a separate
bowl olive oil, sherry vinegar, garlic powder, pepper and fresh cilantro.
9.
Lightly drizzle on the salad before serving. I
recommend drizzling on individual servings.
