RecipesMagazine

Tomato Stack Salad with Corn and Avocado

Tomato Stack Salad with Corn and Avocado
Need a gluten free side dish? Tomato Stack Salad with Corn and Avocado could be a super recipe to try. This recipe serves 4. One portion of this dish contains approximately 6g of protein, 20g of fat, and a total of 272 calories. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up avocado, globe tomatoes, garlic clove, and a few other things to make it today.

Instructions

1
Preheat the grill to high heat.
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GrillGrill
2
Heat a large nonstick skillet over medium heat.
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Frying PanFrying Pan
3
Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl.
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BaconBacon
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Frying PanFrying Pan
4
Drain bacon on paper towels.
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BaconBacon
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Paper TowelsPaper Towels
5
Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
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ButtermilkButtermilk
GarlicGarlic
PepperPepper
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WhiskWhisk
6
Coat corn with cooking spray.
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Cooking SprayCooking Spray
CornCorn
7
Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally.
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CornCorn
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GrillGrill
8
Remove from grill; cool slightly.
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GrillGrill
9
Cut corn kernels from cobs.
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Corn KernelsCorn Kernels
10
Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates.
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Tomato SlicesTomato Slices
AvocadoAvocado
TomatoTomato
CornCorn
SaltSalt
11
Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil.
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TomatoTomato
Cooking OilCooking Oil
12
Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.
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Black PepperBlack Pepper
BaconBacon
DifficultyMedium
Ready In30 m.
Servings4
Health Score12
Gluten Free
DietsGluten Free
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