Aida's Corn, Tomato and Avocado Salad

• 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
• 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

1. Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth.
2. Combine the salad ingredients in a large bowl and toss with the dressing.
3. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
4. Photography by Kate Sears

cilantro, olive oil, lime juice, lime zest, kosher salt, corn, grape tomatoes, mozzarella, avocados

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/aidas-corn-tomato-and-avocado-salad-recipe.html (may not work)