Bacon Corn And Avocado Salad Recipes
CORN-AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon honey and 1/2 teaspoon kosher salt in a large bowl. Add 1/2 thinly sliced red onion and toss; let sit, stirring occasionally, 20 minutes. Brush 4 ears corn with vegetable oil and grill over medium-high heat until charred, 8 minutes. Let cool, then cut off the kernels. Add to the onion along with 2 chopped tomatoes, 1 diced avocado and 2 tablespoons chopped parsley; toss. Season with salt and pepper.
CORN AND AVOCADO SALAD
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
- Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
- Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.
BACON AVOCADO SALAD
Everyone in my family loves this bacon and avocado salad-even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. -Noreen McCormick Danek, Cromwell, Connecticut
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.
Nutrition Facts : Calories 339 calories, Fat 31g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 626mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 9g protein.
CRISPY BACON AND AVOCADO SALAD
My girls love making this salad. Just as well - we love eating it. Its from their cookbook My First Cookbook. The preparation time depends on your age. And the clearing up after takes a lot longer.
Provided by Sherrie-pie
Categories Low Protein
Time 11m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make a French Dressing. Put the vinegar, oil, lemon juice, mustard and brown sugar into the jar. Season with the salt and pepper.
- Screw the lid of the jar on tightly and shake the contents well for a minute. Pour into a jug ready to serve.
- Wash and dry the lettuce. Shred it and put it into the bowl.
- Chop up the cucumber and apple. Peel the avocado and cut the flesh into medium-sized chunks. Mix with the lettuce.
- Cut the rind off the bacon rashers and grill under a low to medium heat for about 6 minutes, turning occasionally.
- Allow to drain on kitchen towel.
- Slice the warm bacon into small pieces. Gently mix the pieces into the salad. Sprinkle with parsley.
- Serve while the bacon is still warm with the jug of French dressing.
Nutrition Facts : Calories 469.6, Fat 43.2, SaturatedFat 9.9, Cholesterol 30.8, Sodium 409.3, Carbohydrate 15.7, Fiber 6.3, Sugar 6.5, Protein 8.2
BACON AVOCADO SALAD
This salad is a favorite during the hot summer months. Serve it on a bed of your favorite leafy greens with some garlic bread, and everyone is a happy camper.
Provided by kristen
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.
- Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 20.5 g, Cholesterol 27.3 mg, Fat 35.1 g, Fiber 12.1 g, Protein 13.3 g, SaturatedFat 7 g, Sodium 828.1 mg, Sugar 4.3 g
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