This week our bi-weekly recipe swap, hosted by A Taste of Home Cooking, had a side dish theme. While I cook new entrees almost every week I find that I cook the same side dishes over and over again so I was looking forward to something new. I received a recipe for Tomato Stack Salad with Corn and Avocado from Cookaholic Wife.
I had chicken fajitas on our weekly menu plan this week so I thought this would be a great side dish to accompany them. I love the bright colors in the salad. The red, yellow, green, and white of the dressing make it a really beautiful salad.
I’m not a tomato fan so I ate the inside of the salad which was really delicious. The creamy dressing, crunchy bacon, and corn are a wonderful pairing. My husband tried the entire salad and said that the tomato was perfect with the avocado and bacon. This salad is so pretty and would be great as a side dish or appetizer when company is over.
Tomato Stack Salad with Corn and Avocado (adapted from Cookaholic Wife)
2 slices bacon, cooked and crumbled
1/4 c. corn kernels, cooked
1/2 avocado, peeled and sliced
1 large beefsteak tomato, sliced 1 inch thick
1 T. mayonnaise
1/2 t. parsley
1/2 t. fresh chives
1 t. minced garlic
splash of cider vinegar
1/2 t. salt
1/2 t. black pepper
1. Slice the top and bottom off the tomato. Cut into 1 inch slices. Remove the center and the seeds leaving the outer ting intact.
2. In a small bowl whisk together the mayonnaise, parsley, chives, garlic, cider vinegar, salt, and pepper.
3. Place 1 tomato slice on each of 4 plates. Fill with corn and avocado.
4. Drizzle the mayonnaise mixture over the tomato and top with crumbled bacon.