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bacon, corn and avocado salad in a white bowl
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5 from 1 vote

Bacon, Corn and Avocado Salad

Crispy bacon, tender sweet corn, and savory avocado combine in this fresh, filling, and totally unique salad. It’s great with any type of salad dressing, but Cilantro Lime Vinaigrette (linked below) is a favorite here.
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Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Keyword: Entree Salad
Servings: 4
Calories: 294kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.00

Equipment

  • Skillet

Ingredients

  • 6 strips Bacon, chopped
  • 2 cups Corn Kernels (it’s best with fresh corn, sliced off the cobs, but frozen works well too)
  • 1/4 tsp Kosher Salt
  • 1 Avocado, cubed
  • 2 stalks Green Onions, chopped
  • 8 oz Salad Greens, torn (try it with butter lettuce, Boston Bibb, or Romaine hearts)
  • 1/3 cup Salad Dressing of Choice (see note)

Instructions

  • Place a skillet over medium heat. Add bacon and cook, stirring frequently, until bacon is crisp, 6 to 7 minutes. Transfer bacon to a paper towel-lined plate to cool.
  • Drain off all but a thin layer of bacon grease from the skillet and return skillet to heat.
  • Add corn and salt to the bacon grease (be careful - the corn may sizzle and pop a bit in the hot bacon grease) and saute until corn is tender, 2 to 3 minutes.
  • Transfer corn to a mixing bowl and let cool slightly.
  • Just before serving, toss together corn, avocado, green onions, bacon, and salad greens. Add salad dressing just until dressed to your liking.
  • Serve immediately.

Notes

This salad is very versatile so I left the salad dressing choice up to you. It’s great with everything from a balsamic vinaigrette to a creamy ranch. I love it with Cilantro Lime Vinaigrette which brings in a ton of fresh herb flavor. 

Nutrition

Calories: 294kcal | Carbohydrates: 22g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 536mg | Potassium: 536mg | Fiber: 5g | Sugar: 3g | Vitamin A: 814IU | Vitamin C: 21mg | Calcium: 21mg | Iron: 1mg