Corn and Avocado Salad

• 1- 1/2 cup Fresh Cilantro
• 1/2 cups Extra Virgin Olive Oil
• 2 Tablespoons Fresh Lime Juice
• 1 teaspoon Lime Zest
• 1 teaspoon Salt And Pepper, to taste
• 4 ears Corn (Uncooked, Corn Removed From Ears)
• 3 cups Cherry Tomatoes, Halved
• 1 cup Jicama, Peeled And Sliced (optional)
• 2 whole Avocados, Diced
• 1 pound Fresh Mozzarella Diced

1. The jicama is a Mexican turnip.
2. It gives the salad its crunchy texture, so youll want to find a jicama.
3. 1.
4. Combine the dressing ingredients in a blender.
5. Blend until smooth.
6. 2.
7. Combine salad ingredients in a large bowl and toss with the dressing.
8. 3.
9. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 2 hours.

fresh cilantro, olive oil, lime juice, lime zest, salt, cherry tomatoes, jicama, avocados

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/corn-and-avocado-salad/ (may not work)