Aida’s Corn, Tomato and Avocado Salad
Recipe courtesy Aida Mollenkamp for Food Network Magazine
Avg. Rating: 
From: Marshall — May 23, 2009
Ingredients
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
Preparation Instructions
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.
Cooks Notes
Photography by Kate Sears
{screen_name}
11/12/11
At present time, you have not to worry just about academic research papers creating because there's not needed to write them yourself. You should just write buy professional research papers in Google. You will surely see a lot of academic papers writing organizations!
Marshall
09/16/09
Marshall
05/23/09
Just tried this today for dinner and it's dope. I fire roasted the corn on the grill and OMG! Heavin'!