corn, tomato and avocado salad/salsa

Name: Corn, Tomato and Avocado Salad/Salsa
Prep time: 1 h
Ingredients: ## FOR THE DRESSING; 1 1/2 cup(s) packed fresh cilantro; 1/2 cup(s) extra virgin olive oil; 2 tablespoon(s) fresh lime juice; 1 teaspoon(s) finely grated lime zest; dash(es) salt and pepper; ## FOR THE SALAD/SALSA; 4 - ears of cooked corn, kernels removed; 1 1/2 pound(s) grape tomatoes, halved (yellow are great in this); 1 pound(s) fresh mozzarella, diced small; 2 medium avocados, diced

(2 RATINGS)

34 Pinches

Cindi Haubenreiser

Oak Lawn, IL

Updated on Jul 7, 2011

We just tried this last night and it was a huge hit. We used it as a salsa with chips instead of a salad.

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prep time 1 Hr

cook time

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Ingredients

FOR THE DRESSING
1 1/2 cups packed fresh cilantro
1/2 cup extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
dash salt and pepper
FOR THE SALAD/SALSA
4 - ears of cooked corn, kernels removed
1 1/2 pounds grape tomatoes, halved (yellow are great in this)
1 pound fresh mozzarella, diced small
2 medium avocados, diced

How To Make corn, tomato and avocado salad/salsa

Step 1

Combine the dressing ingredients in a blender, using 2 teaspoons of salt and pepper to taste, process until smooth. (I just chopped cilantro very fine and added all in a bowl and mixed very well). 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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