{soups-salads-and-salad-dressings} Aida's Corn, Tomato and Avocado Salad

 

Aida's Corn, Tomato and Avocado Salad
Recipe courtesy Aida Mollenkamp for Food Network Magazine

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

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.

~*Piper*~
http://groups.yahoo.com/group/Food-Network-Magazine/

__._,_.___

Reply via web post

Reply to sender

Reply to group

Start a New Topic

Messages in this topic (1)

Recent Activity:

• New Members 1
• New Photos 2

Visit Your Group

Another Great Group of *~ Beth ~*

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use • Send us Feedback

.

__,_._,___