Tomato Stack Salad With Corn and Avocado

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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.

  4. Stir in 1/4 teaspoon pepper.

  5. Coat corn with cooking spray.

  6. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly.

  7. Cut corn kernels from cobs.

  8. Sprinkle tomato slices evenly with salt.

  9. Alternate layers of tomato and avocado on each of 4 plates.

  10. Scatter corn evenly onto plates.

  11. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil.

  12. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.

Source

Recipe Courtesy of Ann Taylor Pittman - Cooking Light (via myrecipes.com website)

Tags

avocados - corn - tomatoes