Creamy Avocado Corn Salad: Recipe Requests Always Guaranteed

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“THE salad recipe to bring to your summer BBQs. Every bite is packed with mega flavor. Mmm. That creamy, tangy, slightly spicy crunch! Everyone will ask for your recipe!” says Rachel Maser, mom of four and founder of the clean eating blog Clean Food Crush®.

Image credit: 30 seconds

This creamy avocado and corn salad recipe includes bacon, green onions, jalapenos, avocados, fresh cilantro, corn, yogurt, lime zest and juice, and crushed red pepper flakes. The bacon is baked in the oven, but you can cook it however you prefer. The ingredients are then tossed together to create a fresh, colorful, and healthy salad, perfect as a side dish for any meal.

Note: 30Seconds participates in the Amazon affiliate program and may earn commissions from purchases made via affiliate links.

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 thawed frozen
  • 1/4 cup plain Greek yogurt
  • Zest and juice of 1 large lime
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Sea salt and freshly ground black pepper to taste (about 1/2 teaspoon each)

Helpful Products

  • Serving bowls
  • Mixing spoon
  • Lemon juicer
  • Cutting board
  • Chef knife
  • Measuring cups
  • Measuring spoons
  • Salt and pepper
  • Baking sheet
  • Parchment paper
  • Airtight containers
  • Pepper grinder

Recipe Notes

  • If you don’t like cilantro, you can use flat-leaf parsley.
  • Store the salad in an airtight container in the fridge for up to three days.

Instructions

  1. Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper. Lay the bacon slices on the prepared baking tray, leaving space between them. Bake for 18 to 20 minutes or until crispy. Allow the bacon to cool, then chop it and transfer it to a paper towel-lined plate. Set aside.
  2. While the bacon is cooking, prepare the remaining ingredients.
  3. In a large serving bowl, combine the corn, avocado, green onions, jalapeno, cooked bacon, cilantro, yogurt, lime zest, and juice. Sprinkle with salt and pepper to taste. Stir gently to combine.
  4. Enjoy immediately or refrigerate in an airtight container for up to three days.

Recipe and photo courtesy of Clean Food Crush®.

Macro Tip: Recipe times, nutritional information, and servings are approximate. 30Seconds is not responsible for recipe outcomes due to ingredient variations, temperatures, altitude, or cooking abilities. Nutritional information is provided by Happy Forks as a courtesy.

Re-reported from the article originally published in 30 seconds.

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Creamy Avocado Corn Salad: Recipe Requests Always Guaranteed

“THE salad recipe to bring to your summer BBQs. Every bite is packed with mega flavor. Mmm. That creamy, tangy, slightly spicy crunch! Everyone will ask for your recipe!” says Rachel Maser, mom of four and founder of the clean eating blog Clean Food Crush®.

Image credit: 30 seconds

This creamy avocado and corn salad recipe includes bacon, green onions, jalapenos, avocados, fresh cilantro, corn, yogurt, lime zest and juice, and crushed red pepper flakes. The bacon is baked in the oven, but you can cook it however you prefer. The ingredients are then tossed together to create a fresh, colorful, and healthy salad, perfect as a side dish for any meal.

Note: 30Seconds participates in the Amazon affiliate program and may earn commissions from purchases made via affiliate links.

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 thawed frozen
  • 1/4 cup plain Greek yogurt
  • Zest and juice of 1 large lime
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Sea salt and freshly ground black pepper to taste (about 1/2 teaspoon each)

Helpful Products

  • Serving bowls
  • Mixing spoon
  • Lemon juicer
  • Cutting board
  • Chef knife
  • Measuring cups
  • Measuring spoons
  • Salt and pepper
  • Baking sheet
  • Parchment paper
  • Airtight containers
  • Pepper grinder

Recipe Notes

  • If you don’t like cilantro, you can use flat-leaf parsley.
  • Store the salad in an airtight container in the fridge for up to three days.

Instructions

  1. Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper. Lay the bacon slices on the prepared baking tray, leaving space between them. Bake for 18 to 20 minutes or until crispy. Allow the bacon to cool, then chop it and transfer it to a paper towel-lined plate. Set aside.
  2. While the bacon is cooking, prepare the remaining ingredients.
  3. In a large serving bowl, combine the corn, avocado, green onions, jalapeno, cooked bacon, cilantro, yogurt, lime zest, and juice. Sprinkle with salt and pepper to taste. Stir gently to combine.
  4. Enjoy immediately or refrigerate in an airtight container for up to three days.

Recipe and photo courtesy of Clean Food Crush®.

Macro Tip: Recipe times, nutritional information, and servings are approximate. 30Seconds is not responsible for recipe outcomes due to ingredient variations, temperatures, altitude, or cooking abilities. Nutritional information is provided by Happy Forks as a courtesy.

Re-reported from the article originally published in 30 seconds.