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Corn, Tomato & Avocado Salad
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.
| Course: | Salad |
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