Aida's Corn, Tomato and Avocado Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 15 min
  • Yield: 8 servings
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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

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


  1. 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.
  2. Photography by Kate Sears
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