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Recipe courtesy of Aida Mollenkamp

From: Food Network Magazine

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Total:: 25 min
Prep:: 10 min
Inactive:: 15 min

Yield:: 8 servings

Level:: Easy

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
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.

Photography by Kate Sears

Courtesy of Food Network Magazine

My Private Notes

Name: Aida's Corn, Tomato and Avocado Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
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, kernels removed (about 3 cups); 1 1/2 pounds grape tomatoes, halved (about 3 cups); 1 pound fresh mozzarella, diced; 2 medium avocados, diced

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