Creamy Avocado Corn Salad Recipe Is Summer Perfection (30 Minutes, 8 Ingredients) High Fiber Recipes Salads Lunch Side Dishes Vegetarian Vegetables Gluten-free High Protein Recipes
"THE salad recipe to bring to your summer BBQs. Every single bite is packed with mega flavor. Mmm. That creamy plus tangy plus slightly spicy plus crunch! Everyone will ask you for your recipe!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®.
The creamy high-protein and high-fiber avocado and corn salad recipe is made with bacon (yes!), green onions, jalapenos, avocados, fresh cilantro, fresh or frozen corn, yogurt, lemon zest and juice and crushed red pepper flakes (to spice things up). The bacon is fried in the oven, but you can cook the bacon however you're comfortable for this salad recipe. The ingredients are tossed together. (Check out the health benefits of corn and the health benefits of avocado.)
This fresh gluten-free salad recipe is beautiful, colorful and so healthy! What a delicious side dish for any lunch or dinner.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 6 strips bacon
- 4 green onions, thinly sliced
- 2 jalapenos, seeded and diced
- 2 large avocados, diced
- a large handful of fresh cilantro, chopped
- 3 cups corn fresh or frozen, thawed
- 1/4 cup plain Greek yogurt
- zest and juice of 1 large lime
- 1/2 teaspoon crushed red pepper flakes (optional)
Here's how to make it:
- Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper. Lay your bacon slices onto the prepared baking tray, with space in between. Bake for 18 to 20 minutes or until crispy. Allow bacon to cool then chop it and transfer to a paper towel-lined plate. Set aside until ready to use.
- While the bacon is cooking, prepare the remaining ingredients. In a large serving bowl, add corn, avocado, green onions, jalapeño, cooked bacon, cilantro, yogurt, lime zest and juice. Sprinkle with salt and pepper to taste. (I use about 1/2 teaspoon of each.) Stir gently and thoroughly to combine. (If you don't like cilantro, you can use flat-leaf parsley.)
- Enjoy immediately or keep refrigerated in an airtight container for up to three days.
Recipe and photo courtesy of Clean Food Crush®.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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