This Tomato Avocado Stack is a salad made with fresh ingredients and full of delicious flavors! Slices of garden ripe tomato and avocado are sprinkled with grilled corn on the cob and crispy bacon and drizzled with a homemade buttermilk dressing.
Jump to:
❤️ Why you'll love it
Easy recipe: this salad is so easy to make and is a delicious lunch salad or side to a grilled steak or chicken.
Fresh ingredients: made with all fresh ingredients, this salad is bursting with freshness and delicious flavor.
🥘 Ingredients
Cooked bacon slices
Low-fat buttermilk
Fresh chives
Fresh basil
Mayonnaise
Apple cider vinegar
Fresh garlic
Black pepper
Fresh corn on the cob
Olive oil
Garlic salt
Beefsteak tomatoes
Ripe avocado thinly sliced
🔪 Instructions
- Grill corn on preheated grill over medium heat. Remove from grill and let cool about 10 minutes. Cut corn kernels from the cob and set aside.
- Make the dressing by stirring together buttermilk, canola mayonnaise, rice vinegar, chives, basil, garlic, and ground pepper. If dressing is too thick for your taste, add a little more buttermilk until you reach the consistency you desire.
- Slice tomatoes and avocados. Stack tomato and avocado alternately. Sprinkle with corn and bacon.
- Serve with 1 tablespoon dressing.
🥄 Equipment
Grill
Tongs
Mixing bowls
Chef knife
Cutting board
🥫Storage
Refrigerate: store leftovers in an airtight container up to 3 days.
Freeze: not recommended
📖 Variations
- Drizzle the salad with balsamic glaze instead of buttermilk dressing.
- Use heirloom tomatoes in place of beefsteak tomatoes.
- Use grilled chopped asparagus in place of the corn for a lower carb salad.
💭 Tips
- To easily cut the corn kernels from the cob, place the narrow end of the corn cob in the center hole of a bundt pan. Using a serrated edge knife, cut in a sawing motion to remove the kernels. The corn will fall into the bundt pan s it is cut from the cob
📚 Related Recipes
These Browned Butter Sweet Potato Stacks make a delicious fall side dish.
The whole family loves this Mexican Street Corn Salad.
Try this Steak with Grilled Corn Avocado Salad for your next dinner.
Chocolate Avocado Pudding is sweet, creamy, and so delicious!
🍽 Serve with..
Serve Tomato Avocado Salad as a side dish to grilled chicken, steak, or pork.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Tomato Avocado Stack
Equipment
- grill , or grill pan
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 4 bacon slices cooked and crumbled
- ¼ cup low-fat buttermilk
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh basil
- 4 tablespoons canola mayonnaise
- 2 teaspoons cider vinegar
- 1 clove fresh garlic minced
- ½ teaspoon freshly ground black pepper divided
- 2 ears corn on the cob
- 1 tablespoon olive oil
- garlic Salt to taste
- 2 large beefsteak tomatoes , cut into 8 slices
- 1 avocado , peeled and thinly sliced
- ⅛ teaspoon kosher salt
Instructions
- Grill corn on preheated grill over medium heat. Remove from grill and let cool about 10 minutes. Cut corn kernels from the cob and set aside.
- Make the dressing by stirring together buttermilk, canola mayonnaise, rice vinegar, chives, basil, garlic, and ground pepper. If dressing is too thick for your taste, add a little more buttermilk until you reach the consistency you desire.
- Slice tomatoes and avocados. Stack tomato and avocado alternately. Sprinkle with corn and bacon.
- Serve with 1 tablespoon dressing.
Leave a comment