Corn Tomato & Avocado Salad
July 14th, 2010 PrintThanks to Elke Probkevitz of Takehomechef.net for sharing this recipe.
Ingredients:
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
4 ears corn, boiled or grilled, 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 cilantro, olive oil, , lime juice, zest, salt and pepper in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth.
- Combine corn, tomatoes, mozzarella and avocados 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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