Corn, Tomato & Avocado Salad [Festival]

8

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
  • 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 lb fresh mozzarella, diced
  • 2 medium avocados, diced

Directions

  1. 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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