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Corn, Tomato & Avocado Salad
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Serves 8
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Ingredients:
For the dressing:
1 1/2 cups packed fresh cilantro
1/2 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon honey, more to taste
1 teaspoon finely grated lime zest
Kosher salt, to taste
Freshly ground pepper, to taste
For the salad:
6 ears corn, cooked, cooled, kernels removed (about 3 cups) or use frozen corn
1 1/2 lb. grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced
Directions:
Combine the dressing ingredients in a blender or food processor, 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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6 ears corn, cooked, cooled, kernels removed (about 3 cups) or use frozen corn
1 1/2 lb. grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced
Directions:
Combine the dressing ingredients in a blender or food processor, 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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