Creamy Avocado Corn Salad (Print Version)
Creamy avocado, corn, bacon, and lime deliver a fresh, zesty salad perfect for gatherings or quick meals.
# Ingredients:
→ Main Components
01 -
6 strips nitrate-free bacon
02 -
4 green onions, thinly sliced
03 -
2 jalapeños, seeded and diced
04 -
2 large avocados, diced
05 -
1 large handful of fresh cilantro, chopped
06 -
3 cups corn, fresh or thawed from frozen
→ Dressing
07 -
1/4 cup plain Greek yogurt
08 -
Zest of 1 large lime
09 -
Juice of 1 large lime
10 -
1/2 teaspoon red chili flakes (optional)
11 -
Sea salt, to taste
12 -
Freshly ground black pepper, to taste
# Steps:
01 -
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper. Arrange bacon strips on the tray and bake for 18 to 20 minutes, or until crisp.
02 -
Transfer cooked bacon to a plate and let cool. Once cool, chop bacon into small pieces and set aside.
03 -
In a large mixing bowl, combine corn, diced avocados, sliced green onions, diced jalapeños, chopped cilantro, and chopped bacon.
04 -
Add Greek yogurt, lime zest, and lime juice to the bowl. Season with sea salt, black pepper, and red chili flakes if desired.
05 -
Gently fold ingredients together until evenly coated. Serve immediately or refrigerate covered for up to 3 days.
# Notes:
01 -
For best flavor and texture, combine the salad just before serving to maintain avocado freshness and bacon crispness.