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Tomato Stack Salad with Corn and Avocado

Photo: Nigel Cox; Styling: Cindy Barr
Hands-on time 30 mins
Total time 30 mins
Yield Serves 4
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

Nutrition Information

  • calories 191
  • fat 13 g
  • satfat 1.9 g
  • monofat 8 g
  • polyfat 2.2 g
  • protein 5.1 g
  • carbohydrate 16.1 g
  • fiber 4.5 g
  • cholesterol 5 mg
  • iron 0.9 mg
  • sodium 228 mg
  • calcium 40 mg

How to Make It

  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.