Corn, Tomato and Avocado Salad

Ingredients:

For the dressing:

• 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
• TT 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.



http://www.foodnetwork.com/recipes/aida-mollenkamp/aidas-corn-tomato-and-avocado-salad-recipe/index.html