Green Apple Shower
Patriotic Cocktail

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

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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)

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