Tomato Stack Salad with Corn and Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This tomato side salad is the ultimate summer recipe with a stack of colorful tomato slices and avocado topped wtih fresh herbs, corn, crumbled bacon, and a creamy dressing. This is the star of the meal; keep the entrée simple. 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 |
Directions:
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.
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