Corn, Tomato, and Avocado Salad with Bacon Vinaigrette
Recipe GLPR32b3f46260bcbd
A vibrant, fresh salad combining sweet corn, juicy tomatoes, and creamy avocado, topped with a warm bacon vinaigrette. The crispy bacon pieces and tangy-sweet dressing bring depth and richness to this simple yet elegant dish. Perfect as a side, appetizer, or light starter.
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Ingredients
6 slices bacon, diced
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon honey
1/4 teaspoon mustard powder
Salt and black pepper to taste
2 medium ears fresh corn, kernels removed
2 cups grape tomatoes, halved
2 ripe avocados, pitted and diced
Directions
Cook the diced bacon in a skillet over medium heat, stirring occasionally, until crispy, about 8–10 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Pour the bacon drippings into a small bowl, leaving about 1 tablespoon in the skillet.
In a bowl, whisk together the apple cider vinegar, olive oil, mustard powder, honey, and the reserved bacon drippings. Taste and adjust the seasoning with salt and pepper as needed. Set the vinaigrette aside—it can be served warm or at room temperature.
In a large mixing bowl, gently combine the corn kernels, halved grape tomatoes, and diced avocado, being careful not to mash the avocado pieces.
Divide the salad among serving plates or transfer to a serving platter. Scatter the crispy bacon pieces over the top and drizzle with the bacon vinaigrette.
Serve immediately and enjoy.
