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Tomato Stack Salad with Corn and Avocado

MyRecipes
  • minutes
  • Serves

INGREDIENTS

2

bacon slices, halved

1/4 cup

low-fat buttermilk

1 tbsp

finely chopped fresh chives

1 tbsp

finely chopped fresh basil

2 tbsp

canola mayonnaise

2 tsp

cider vinegar

1

garlic clove, minced

1/2 tsp

freshly ground black pepper, divided

2

ears shucked corn

Cooking spray

2

large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total

2

globe tomatoes, cut into 8 (1/2-inch-thick) slices total

1/8 tsp

kosher salt

1/2

ripe peeled avocado, thinly sliced

4 tsp

extra-virgin olive oil