Recipe: Corn, Tomato and Avocado Salad

This year at our 4th of July party, the food that came along with our guests was just to die for! Many of the guests came prepared to make a separate dairy-free version of the dish they brought. I have some very thoughtful friends and family!!!

The following recipe is a salad that my sister brought (found on the food network), which was devoured before the grilled food was even ready! For those of you looking to eat dairy-free, omit the mozzarella. You won't even miss it...

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

Directions

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.