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Categories:
Salad bacon corn heirloom tomatoes Feta cheese avocado scallions Lemon Dressing yogurt freshly squeezed lemon juice salt lemon zest
Viewed: 33 - Published at: 5 years agoIngredients
- Salad:
- 3/4 cup Smoked Bacon, cut into 1/4 inch cubes
- 2 ears Fresh corn, shucked
- 4 Multicolored heirloom tomatoes, cored, quartered & chopped
- 1/2 cup Greek Feta Cheese, crumbled
- 1 large Avocado, peeled and cubed
- 2 Scallions, white part only, cut into thin rings
- Yogurt & Lemon Dressing:
- 1/2 cup Plain low-fat yogurt
- 2 Tblsp Freshly squeezed lemon juice .
- 1/4 tsp.Fine sea salt
- 14 tsp.Lemon zest
Method
- 1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden.
- 2. Coat ears with olive oil and roast corn on the grill until slightly blackened. Cut off the fat ends of the ears of corn, stand the ears on the flat end, and use the chef's knife to cut off the corn kernels. Place the kernels in a large bowl.
- 3. Whisk the yogurt, lemon juice, salt and lemon zest together in a large bowl.
- 3. Add the tomatoes, bacon, feta, avocado, and scallions to the corn. Toss with just enough dressing to coat the ingredients lightly and evenly. Season generously with pepper, and serve.
