- Advertisement -

Creamy Avocado Corn Salad

- Advertisement -
- Advertisement -



* 6 strips nitrate-free 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 tsp red chili flakes (optional)
* sea salt and freshly ground black pepper, to taste about 1/2 teaspoon each


1. Preheat your oven to 375 degrees f. and line a large baking tray with parchment paper.

2. Lay your bacon slices onto the prepared baking tray, with space in between. Bake for 18-20 minutes, or until crispy.


3. Allow bacon to cool then chop it and transfer to a paper towel-lined plate. Set aside until ready to use.

4. While the bacon is cooking, prepare the remaining ingredients.

5. In a large serving bowl, add corn, avocado, green onions, jalapeño, cooked bacon, cilantro, yogurt, lime zest and juice.

6. Sprinkle with salt & pepper to your taste.

7. Stir gently, and thoroughly to combine.

8. Enjoy immediately, or keep refrigerated in an air tight container for up to 3 days.

- Advertisement -

Leave a Comment