Bacon, avocado, and corn salad
Indulge in a flavorful blend of crispy bacon, creamy avocado, and sweet corn in this delicious salad bursting with contrasting textures and mouthwatering flavors.
Ingredients:
- 4 ears corn, husks and silks removed
- 6 bacon slices
- 1/2 red onion, thinly sliced
- 1 large avocado, peeled, pitted, and diced
- salt and pepper, to taste
- 1/2 cup extra virgin olive oil
- 1 shallot, minced
- 2 tablespoon minced garlic
- salt and pepper, to taste
- 1/3 cup balsamic vinegar
Instructions:
- Slice the corn kernels off the cob and keep aside. Warm a large frying pan over medium heat. Put in the bacon slices and cook until they are crispy on both sides. Move the bacon to a plate lined with a paper towel. Remove excess bacon fat from the pan, leaving about 1 tablespoon, and place the pan back on the heat. Add the corn kernels to the pan and cook, stirring occasionally until the corn is fully cooked. Allow it to cool a bit. In a big bowl, mix together the corn, bacon, red onion, avocado, and season with salt and pepper.Mix the ingredients for the balsamic vinaigrette in a medium bowl. Pour the vinaigrette over the corn salad and toss to coat. Serve the salad at room temperature. You can use frozen or canned corn instead of fresh corn.
Summary:
- Calories: 2576 kcal
- Fat: 215 g
- Protein: 47 g
- Carbs: 138 g
- Potassium: 3216 mg
- Magnesium: 292 mg