While I cook new entrees almost every week I find that I cook the same side dishes over and over again so I was looking forward to something new. I received a recipe for Tomato Stack Salad with Corn and Avocado from Cookaholic Wife.
I had chicken fajitas on our weekly menu plan this week so I thought this would be a great side dish to accompany them. I love the bright colors in the salad. The red, yellow, green, and white of the dressing make it a really beautiful salad.
I'm not a tomato fan so I ate the inside of the salad which was really delicious. The creamy dressing, crunchy bacon, and corn are a wonderful pairing. My husband tried the entire salad and said that the tomato was perfect with the avocado and bacon. This salad is so pretty and would be great as a side dish or appetizer when company is over.
Tomato Stack Salad with Corn and Avocado (adapted from Cookaholic Wife)
2 slices bacon, cooked and crumbled
¼ c. corn kernels, cooked
½ avocado, peeled and sliced
1 large beefsteak tomato, sliced 1 inch thick
1 T. mayonnaise
½ t. parsley
½ t. fresh chives
1 t. minced garlic
splash of cider vinegar
½ t. salt
½ t. black pepper
1. Slice the top and bottom off the tomato. Cut into 1 inch slices. Remove the center and the seeds leaving the outer ting intact.
2. In a small bowl whisk together the mayonnaise, parsley, chives, garlic, cider vinegar, salt, and pepper.
3. Place 1 tomato slice on each of 4 plates. Fill with corn and avocado.
4. Drizzle the mayonnaise mixture over the tomato and top with crumbled bacon.
I like this idea! It looks simple and tasty! Thanks for sharing on Foodie Friends Friday!
The Home Cook
I've been wanting to make this since seeing it in Cooking Light. It looks great!