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Tomato, Corn and Avocado Salad with Spicy Vinaigrette

Tomato, Corn and Avocado Salad with Spicy Vinaigrette

Nutrition Facts
Tomato, Corn and Avocado Salad with Spicy Vinaigrette
  • Makes: 4 servings

Ingredients

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1/4 cup diced pancetta
  • 2 ears yellow corn
  • 1/2 lime, juiced
  • 1 garlic clove, minced
  • 1 jalapeno, finely diced (ribs and seeds removed, if desired)
  • 4 basil leaves, torn
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup thinly sliced red onion
  • 1 1/2 cups cherry, pear and/or grape tomatoes, halved
  • 1 avocado, chopped

Directions

  1. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add pancetta; saute until crisp, about 5 minutes, stirring frequently. Using a slotted spoon, transfer to a plate lined with paper towels to drain.
  2. Cut corn kernels from cobs. Add to skillet with pancetta drippings and saute over medium-high heat until cooked through, about 5 minutes. Set aside to cool.
  3. In a small bowl, whisk remaining oil, lime juice, garlic, jalapeno, basil, salt and pepper to make the vinaigrette.
  4. In a large bowl, gently toss pancetta, corn, onion, tomatoes, avocado and vinaigrette to combine.