Vibrant Veggie Salad

This colorful salad caught my eye when I was searching for a new side to serve with our BBQ this weekend.  I think we have a winner!  Yum.

Corn, Tomato & Avocado Salad

 

Makes 8 servings

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.

(photo and recipe from foodnetwork.com)

Comments

[Lisa]

As a vegetarian this looks just delightful!

[Chris@Celebrations At Home]

That looks DELICIOUS! I love fresh veggies...I'll have to file this away.