Creamy Avocado Corn Salad


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


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

• Lay your bacon slices onto the prepared baking tray, with space in between. Bake for 18-20 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 & pepper to your taste.

• Stir gently, and thoroughly to combine.

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

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