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Avocado Tomato Salad
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Avocado Tomato Salad
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Avocado Tomato Salad
Created By: Chef Dale MacKay
Ingredients
| Dressing | ||
| 1 | tablespoon CO-OP GOLD PURE Raw Unpasteurized Honey | |
| 1 | tablespoon red wine vinegar | |
| 1 | teaspoon fresh garlic, finely minced | |
| ¼ | teaspoon ground cumin | |
| ⅛ | teaspoon smoked paprika | |
| 2 | tablespoon lime juice | |
| ¼ | cup vegetable oil | |
| Salad | ||
| 6 | slices LILYDALE Turkey Bacon | |
| 2 | slices CARBONAUT Seeded Multigrain Bread | |
| 2/3 | cup avocado, peeled and sliced | |
| 2/3 | cup cherry tomatoes, cut in half | |
| 2/3 | cup fresh corn, taken off the cob | |
| 3 | tablespoon SAPUTO Feta Cheese | |
| 1 | tablespoon fresh cilantro, chopped | |
| ⅛ | teaspoon salt | |
Directions
Serves 2
Prep Time: 10 mins
Cook Time: 10 mins
- Add all dressing ingredients to a bowl and whisk well.
- Bake turkey bacon at 375°F for 10 minutes on a tray lined with parchment paper. Let cool, cut into bite-size strips and place into a mixing bowl.
- Toast the bread, cut into crouton size pieces and add to the mixing bowl with the remaining salad ingredients. Add dressing and toss well. Split salad between two plates and serve.
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