Get ready for your new favourite summer salad!!! BLT Corn & Avocado Salad🥑🍅🌽🌿… YASS!!!
B is for Salty & Delicious Crispy Bacon.
L is for Lettuce LOBSTER!!!
T is for Tomato, sweet cherry tomatoes (remember, tomato season)!!
Then we have Corn, which is also in season right now. So sweet and
Lastly, we have buttery and creamy Avocado, which is never in season in NB lol but always delicious!
We are also adding some fresh basil and an easy lime vinaigrette that has only 3 ingredients.
I came up with this recipe just randomly when I opened up my freezer door and saw than we had some left-over lobster that we froze last month. I was already planning on making the corn, avocado, tomato and bacon salad which is one of our summer faves but I was browsing the freezer to sea which protein I could add. I sometimes would top it with some shrimp or scallops but I was out so Lobster it was. Let me tell you, it did not disappoint!!! It was seriously like a match made in heaven, all these ingredients just go perfectly together.
Imagine gilling some nice juicy steaks on the BBQ and serving this as a side… Hello Surf & Turf of your dreamsss😍!!! This can totally serve as a main for a summer lunch or a nice light dinner!
Let’s get straight to it!
Isn’t bacon the best (we used delicious homemade bacon some friends gifted us for this, so SO good!!!) I’m a crispy bacon type of girl and for this salad it’s a crispy bacon type of situation! The crispiness and the saltiness just gives the salad that something extra and texture that it needs! So good! You’ll need half a cup of chopped bacon. I like a nice thick bacon for this. The way you prefer cooking it is totally up to you! For me, if I’m making bacon for breakfast or brunch as a side, my preferred method is in the oven. No mess or grease flying anywhere and perfectly crisp everytime. When I’m making bacon for salads, I usually just cook it on the stovetop. I chop it into bite size pieces before cooking it so it goes pretty quick. Once it’s nice and crispy, I remove it from the pan and scoop it up onto a dish lined with paper towel to soak up any excess fat. Regardless of which method you use, you’ll need ½ cup of Bacon for your salad!
Lucky for us, it’s Lobster time in the Maritimes!!! Lobster season is among us once again! If you can get your hands on some fresh lobster, go for it, is there anything better? If you can’t (I used frozen lobster for this), it’s totally fine! I mean, the frozen lobster that I have at home is still somewhat fresh, it has only been frozen for a few months so it still has all it’s flavour! Especially for salads and lobster rolls, I find using frozen lobster is totally ok. You’ll need 2 cups chopped lobster meat. Save some nice claw pieces to top the salad, so pretty!
You guys know my obsession with tomato season so no surprise we’re adding some to the salad. Try and find some nice fresh Cherry tomatoes. I used all red tomatoes but you could use any colour that you’d like! Simply slice them in half and measure 2 cups total.
Corn is in season, we’re going with fresh corn on the cob!! I originally made this recipe with “Peaches & Cream” or also known as “Bread & Butter” corn because that’s what was available at the Farmers Market. It was really good… but last night we had a lobster and corn boil, and we had the most delicious sweet corn I’ve ever had. I think this recipe would be even better if you could get your hands on some of the sweet corn!!! You’ll need 4 large corn on the cob. We are actually going to cut the corn off the cob before cooking it rather than boiling it and removing it off the cob once it’s cooked! This can be a little tricky and messy but just take your time and you’ll be good. I actually saw Ina do a cool trick this week on Insta that was quick, easy and mess free. First of all, remove the husk of the corn. Then, set a large clean kitchen towel on your counter. Use a sharp knife to cut off a thin layer off the bottom of the cob just enough that you’ll be able to hold it down and it won’t wobble as your slicing off the kernels. Carefully run your knife along the cob and let the kernels fall on the kitchen towel. Turn the cob and repeat until you’ve slice off all the kernels. When you’re done, carefully pick up the towel and dump all the kernels into a bowl. If you used a skillet to cook the bacon, you can use the same skillet to cook the corn! You can either cook the corn in some of leftover bacon fat (I would measure out a few TBSP) or remove all the bacon fat from the pan and add a few TBSP of EVOO. Heat the pan to medium and add the corn. Season with salt and pepper and cook for 4-5 minutes. Add the cooked corn to a large mixing bowl and let cool about 10 minutes.
Is it just me or buying avocados is stressful?? I’ve become better with time to picking out good avocados but when you get home and you think you did good, you cut it open and it’s all brown… isn’t that the worst! I try to buy my avocados when they are underripe and let them ripen at home. There are a bunch of tips and tricks to picking out avocados and depending on which recipe you are making, the “ripeness” you need may vary! For instance, if I’m making guac, I want avocados that are riper so they are easier to mash up! For this salad, I want you to use an avocado that is still a little firm so you can cut up chunks and they will hold up in the salad. Now be careful while slicing you avocado, I’ve heard a few horror stories of slicing your hand instead of the avocado!! Take your time. Using large (sharp) chef knife, slice it in half (lengthwise) and give it a twist (and pray it’s nice and green with no brown spots). One side will be just flesh and the other will have the pit. Carefully remove the pit (this is a good method) or with a spoon. Use a small pairing knife to make slices horizontally and vertically to make little cubes. Then you can just scoop the flesh out and you will have perfect little avocado cubes!
The Basil & Vinaigrette:
For the Basil, you’ll need about ¼ cup chopped basil. You could “chiffonade” it if you want to be a little fancy. Just stack the basil leaves in a little pile and run your knife through them so you get little ribbons. You don’t really have to measure the basil; a small handful will do! For the vinaigrette, I stick to my usual method of choice, the “mason jar method”. In a small mason jar, add the juice of 1 lime, 1 teaspoon Dijon mustard, ¼ cup EVOO and salt & pepper. Give it a shake and set aside until ready to use.
Basically, you just add all the elements to a large mixing bowl, drizzle the vinaigrette, give everything a mix and bam, BLT Corn & Avocado Salad is doneee!! Adjust seasoning to taste and serve it up!! It’s best served immediately but leftovers will hold up in the fridge for about a day! The only thing your bacon might lose it’s crisp! Let’s say you want to make this salad ahead of time, this is what I would do! Prepare all the elements but keep them in the fridge separately (except for the avocado, cut it up right before mixing up the salad to prevent browning). When you are ready to serve, add the vinaigrette and mix everything together!
Last thing, let’s say your not a fan of lobster or your allergic…. You could omit the lobster and this salad would still be really good… but adding the lobster makes it thebomb.com.
So, there you have it, BLT Corm & Avocado Salad! Hope you guys like it!! Oh, and I’m sorry I haven’t posted any new Thirsty Thursday recipes the past few weeks!!! They will be back, don’t worry!
Have a great weekend friends😘,
This might be your new favourite summer salad! Filled with all the best things summer has to offer: Tomatoes, Corn, Lobster, Avocados, Fresh Basil… then BACON! Yum! Perfect light lunch or side dish.
- 1/2 Cup cooked & crispy bacon, chopped into bite size peices
- 2 Cups chopped lobster meat
- 2 Cups cherry tomatoes, sliced in half (measure when sliced)
- 4 large ears of corn, kernels sliced off
- 1 large avocado, pit removed and diced
- 1/4 cup chopped or chiffonade fresh basil
- 1 lime
- 1 teaspoon Dijon mustard
- 1/4 cup EVOO (Extra Virgin Olive Oil)
- Salt & Pepper
- You will need 1/2 cup of chopped cooked bacon. You can use the method you prefer to cook the bacon. Measure 1/2 cup and set aside.
- Remove the husk from 4 ears of corn. Carefully remove the kernels from the raw corn (I included a video in my post). Once you have removed all the kernels, add them to a medium skillet with a few TBSP of EVOO and cook over medium heat for 4-5 minutes. Once it’s cooked, set aside to cool for about 10 minutes.
- Slice the cherry tomatoes in half, measure 2 cups and set aside.
- Chop 2 cups of lobster meat, set aside. (Try to save nice claw peices to top the salad, so pretty).
- Slice the Avocado in half, remove the pit and dice. Set aside.
- Chop or chiffonade a small handful of fresh basil leaves. You will need about a 1/4 cup.
- For the vinaigrette, in a small mason jar, add the juice of 1 lime, 1 teaspoon Dijon mustard and 1/4 cup EVOO. Season with Salt & Pepper and give it a shake. Set aside.
- In a large mixing bowl, add the cooked corn, the sliced tomatoes, the chopped lobster, the crispy bacon and the cubeb avocado. Add the fresh basil and drizzle the vinaigrette. Mix everything together, adjust the seasoning and serve immediately.
*This salad is best served immediately after it’s made. Leftovers could hold up for about a day in the fridge but the bacon will loose it’s crisp.
** If you do want to make it ahead of time, prepare all the elements and keep everything in separate bowls until ready to eat. I would wait to chop the avocado & basil until the last minute to prevent browning.
Keywords: lobster, blt, corn, avocado, summer salad