Bacon Avocado Wedge Salad with Probiotic Yogurt Blue Cheese Dressing
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 Minutes
- Serves: 4
- 1 head iceberg lettuce, cut into 4 wedges
- ¼ red onion, chopped
- 8 slices of bacon, cooked and crumbled
- 2 roma tomatoes, chopped
- ¼ cup corn
- 1 avocado, diced
- Toby’s Probiotic Yogurt Blue Cheese Dressing
This fresh salad is a major lunch inspiration – topped with bacon, avocado, and roasted corn! To begin preparing your Bacon Avocado Wedge Salad, gather all of the ingredients. Chop up your lettuce into fourths evenly if it did not come already pre-chopped, and add each lettuce wedge to a medium or large plate.
Prep your toppings and veggies by chopping your onion, slicing the avocado, and chopping up the roma tomatoes as well. Oil and heat up a non stick skillet on medium high heat. Strain the corn if you’re using canned corn, or use a knife to separate the kernels from the cob. Once the skillet has heated up, put in the corn and pan roast stirring occasionally for about 10 to 12 minutes, or until corn is lightly seared.
Top the lettuce wedges with a generous sprinkle of crumbled bacon, the diced avocado, roasted corn, and chopped tomatoes.
Generously spoon a hearty drizzle of Toby’s Probiotic Yogurt Blue Cheese Dressing on top to serve and enjoy your Bacon Avocado Wedge Salad!