How were your long weekends? Ours felt so long, I needed a full day yesterday to regroup. We crammed a lot into the three days, for example a Billy Joel concert (I died), a road trip (my 21 month-old wanted to die: carseat no bueno), and a BBQ at our house. That last part was impromptu actually, because all of the Monday festivities in our town were cancelled due to rain (and the rain never came). So instead, we had some neighbors over and I scrambled to prepare a Memorial Day-worthy meal. This simple, summer salad was by far my favorite, and the leftovers actually held up the next day. Sweet cherry tomatoes, creamy avocado, fresh boiled corn and mozzarella in a lemon and olive oil dressing, seasoned with chopped cilantro, salt and pepper... YUM. It's bright, fresh and a fun change from a traditional salad.
Corn, Tomato, Avocado & Mozzarella Salad
Serves 6-8
2 cups cherry tomatoes, halved
2 avocados, diced
1 cup Bocconcini (mozzarella balls), cut into fourths
6 ears of corn, boiled and sliced off the cob
1/4 cup fresh cilantro, finely chopped
1 small lemon, juiced
Extra virgin olive oil
Salt and pepper
Combine tomatoes, avocados, mozzarella and corn in a large bowl. Add the chopped cilantro and stir everything together. In a smaller bowl, whisk together lemon juice and olive oil until desired consistency is reached (I usually use roughly 1/4 cup or a tad more of olive oil). Season dressing with salt and pepper to taste. Pour over salad and add more salt and pepper if needed.
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