Monday, August 2, 2010

Avacado-Tomato Salad

1 1/2 Cup packed fresh cilantro
1/2 Cup good quality extra virgin olive oil
2 tbsp. fresh lime juice
1 tsp. finely grated lime zest
kosher salt and fresh pepper to taste

4 ears of corn (kernels removed-about 3 cups)
1 1/2 lbs. grape tomatos (1/2ed-about 3 cups)
1 lb. fresh mozzarella diced
2 medium avacados diced

Combine dressing ingredients in blender plus 2 tsp. salt and pepper to taste, process until smooth.

Combine salad ingredients in bowl and toss with dressing 15 minutes before serving. Cover and refridgerate up to 4 hours before serving. (Remember that your avacados will start turning brown if you cut them up to soon before serving.)

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