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Corn, Tomato, and Avocado Salad

May 1, 2016

Needing a dish to take to a potluck dinner that will be a winner? Then you will want to make this salad.  Everyone in our family loved it!  Thank you Kevin for making your version of Aida’s Corn, Tomato, and Avocado Salad from Food Network Magazine, June/July 2009 ed. and thank you Kickstarter Backers for supporting it.

Ingredients for Dressing:

1 1/2 c. packed fresh cilantro

1/3 c. extra-virgin olive oil

2 tbsp. fresh lime juice

1 tsp. finely grated lime zest

1 tsp. Kosher salt or to taste

1/2 tsp. black pepper or to taste

Ingredients for Salad:

1 (16 oz) package of frozen corn, thawed

2 cups grape tomatoes, halved

6 oz. fresh mozzarella, diced  (omit the cheese to make it vegetarian)

2 medium avocados, diced


Combine the dressing ingredients in a blender.  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.



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