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Avocado and corn salad with crispy bacon

updated

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Ingredients for 2 servings:

  • 150 g bacon
  • 1 onion(s), red
  • 1 can corn (425 g protein)
  • 1 lemon(s)
  • 3 tsp Tabasco
  • salt and pepper
  • 1 pinch(s) of sugar
  • 4 tbsp olive oil
  • 2 avocados
  • 8 stalks of coriander

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

perfect with baked potatoes or kumpir

1. Fry the bacon in a pan without oil until crispy. Drain on kitchen paper. Finely dice the onion. Drain the corn in a sieve. Squeeze the lemon and whisk with 1-3 teaspoons of Tabasco, salt, pepper, sugar, and 4 tablespoons of oil. Mix in the corn and onion. 2. Halve and peel the avocados, remove the pit, and dice the avocado halves. Pick the coriander leaves and carefully fold them into the salad along with the diced avocado. Serve with the bacon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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