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Creamy Avocado Corn Salad

Servings: 8

Ingredients

  • 6 strips nitrate-free bacon
  • 4 green onions thinly sliced
  • 2 jalapenos seeded and diced
  • 2 large avocados diced
  • a large handful of fresh cilantro chopped
  • 3 cups corn fresh or frozen thawed
  • 1/4 cup plain Greek yogurt
  • zest and juice of 1 large lime
  • 1/2 tsp red chili flakes optional
  • sea salt and freshly ground black pepper to taste about 1/2 teaspoon each

Instructions

  • Preheat your oven to 375 degrees f. and line a large baking tray with parchment paper.
  • Lay your bacon slices onto the prepared baking tray, with space in between. Bake for 18-20 minutes, or until crispy.
  • Allow bacon to cool then chop it and transfer to a paper towel-lined plate. Set aside until ready to use.
  • While the bacon is cooking, prepare the remaining ingredients.
  • In a large serving bowl, add corn, avocado, green onions, jalapeño, cooked bacon, cilantro, yogurt, lime zest and juice.
  • Sprinkle with salt & pepper to your taste.
  • Stir gently, and thoroughly to combine.
  • Enjoy immediately, or keep refrigerated in an air tight container for up to 3 days.