Corn, Tomato, and Avocado Salad
Directions:
- 1 1/2 cups packed fresh cilantro
- 1/2 cup good-quality extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest
- Kosher salt and freshly ground pepper
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
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.
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