Corn, Tomato, & Avocado Salad

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I found this recipe on the Food Network website.  It comes from Aida Mollenkamp.  I absolutely love this recipe.  It’s great as a side dish or just by itself.  I also enjoy it over baby spinach.

Ingredients

FOR THE DRESSING:

  • 1 1/2 cups packed fresh cilantro
  • 1/2 cup good-quality extra-virgin olive oil (I used much less than this)
  • 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.

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One response to “Corn, Tomato, & Avocado Salad

  1. my mom makes this once a week we love it,,,, we change it up a little sometimes with some black beans, ranch dressing, or feta cheese.. basically whatever we have in the house and some left over chicken 🙂

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