Bacon Avocado and Corn Salad from Absolutely Avocados by Gaby Dalkin. Avocado lovers will go crazy over this simple to throw together recipe!
If you follow popular food blogs, you’ve probably heard of Gaby Dalkin and her lovely blog, 
Well, this recipe did not disappoint. It was fabulous and so easy to make. My family and I (yes, even the kiddos) devoured this with tortilla chips. This was also freaking delicious eating it by the spoonful, just plain.
I added the toasted walnuts and tomatoes. oh, yes. I love texture and a bit of crunch and the walnuts were fabulous in this.
Bacon, Avocado and Corn Salad
Ingredients
- 5 strips thick-cut bacon
- 4 ears corn husks and silks removed
- 2 ounces cotija cheese feta cheese may be substituted
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- 1 Hass avocado
- 1 to mato diced
- 1/4 cup toasted walnuts
- Coarse salt and freshly ground black pepper to taste
Instructions
- Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.
- Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature.
- Roughly crumble the bacon into the corn mixture and toss to combine.
- Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1/2-inch pieces. Transfer the avocado to the skillet and toss.
- Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.
To get this lovely lovely recipe, head on over to Cooks and Books and Recipes! I also tried the Avocado Brownies!! You can find this recipe over there too!
Oh, Alice, your avocado salad looks terrific! This is exactly the kind of dish I like parked in my fridge for lunch….avocados, corn, tomatoes? I’m in love!!!
Thank you, Liz! This is really yummy and I will seriously be making this one all summer long! 🙂
This salad is full of my favorite things! I’m in the I love avocados camp too =)
Thank you, Joanne! I hope you try it. . I am loving Gaby’s cookbook. .
What a coincidence – I JUST made an avocado, cherry tomato and corn salad for dinner the other night, lightly dressed with olive oil, salt, pepper and cilantro. Soooooo good! Great culinary minds think alike 😉 I love that you have bacon and walnuts in here (duh, because bacon makes everything better) for the extra savoury flavour and crunch in texture. I adore avocados too. I should get my hands on this cookbook!
Alice, would you believe me that I just heard about What’s Gaby Cooking maybe 5 days ago…friend of mine told me and that’s how I found out. I will have to get the book too. Your salad looks delicious and vibrant. Lovely combination of ingredients…I can see definitely that this could be family favorite over this summer. Thank you for sharing and have a wonderful weekend ahead!
I´m finding the best avocados this time of year, which is a surprise. But you never say no to great avocados, you go and make a super salad like this one! Love, love, love this simple recipe.
Thank you for this amazing post!! So glad you’re enjoying my book!! Xoxo
You really got me on avocado brownies – that sounds like a thrilling recipe. But this combo salad sounds like a dream meal to me. Definitely a must try!