Corn, Tomato, and Avocado Salad

This recipe is from Aida Mollenkamp’s of the Food Network.  It’s hard not to like this salad with all of the fresh and delicious ingredients like corn, tomatoes, mozzarella, and avocado.  Make sure you use the freshest ingredients you can get your hands on…especially the corn….it really does make a big difference.  This recipe is truly one not to be missed.  You will make it again and again.  Even if you think you may not like avocados, this recipe will change your mind.

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Ingredients

For the dressing:

  • 1 1/2 cups packed fresh cilantro
  • 1/2 cup good-quality extra-virgin olive oil (NOTE** I used much less than this-maybe like 1/8-1/4 C??)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon finely grated lime zest
  • Kosher salt and freshly ground pepper

    For the salad

    • 4 ears corn, kernels removed (about 3 cups)
    • 1 1/2 pounds grape tomatoes, halved (about 3 cups)
    • 1 pound fresh mozzarella, diced
    • 2 medium avocados, diced

      Directions

      Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.