Tomato Stack Salad with Corn and Avocado
INGREDIENTS
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2 bacon slices, halved
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1/4 cup low-fat buttermilk
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1 tablespoon finely chopped fresh chives
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1 tablespoon finely chopped fresh basil
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2 tablespoons canola mayonnaise
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2 teaspoons cider vinegar
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1 garlic clove, minced
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1/2 teaspoon freshly ground black pepper, divided
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2 ears shucked corn
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Cooking spray
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2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
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2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
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1/8 teaspoon kosher salt
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1/2 ripe peeled avocado, thinly sliced
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4 teaspoons extra-virgin olive oil
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