Warm Corn, Bacon, Tomato & Avocado Summer Salad

You can take a corn and bacon salad in a number of directions however, at the end of the day this mid- to late summer dish is a win win and showcases its simple ingredients. It is just plain good.

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Warm Corn, Bacon, Tomato & Avocado Summer Salad
Prep Time 35 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Prep Time 35 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Instructions
  1. Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just crispy, about 10 minutes, then add corn.
  2. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
  3. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
  4. Garnish with fresh basil, cherry tomatoes, and avocado!
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Heirloom Tomato Salad

This is the tomato salad I eat almost every day throughout the summer. I always uses different varieties of tomatoes which makes the salad tastes different each time.

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Heirloom Tomato Salad
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
For Dressing
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
For Dressing
Recipe Notes

Take out a mixing bowl and mix all of the ingredients together for the dressing with a wisk and then set aside.

Chop all of your heirloom tomatoes and halve your cherry tomatoes.

Add all of the tomates to the dressing and gently toss. Marinate for 30 minutes then serve.

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