This Week's Recipe: Aida's Corn, Tomato and Avocado Salad

[Amy Warren, LMHC / WQ Mag Columnist]

This raw salad from Food Network's Ask Aida and Food Network Magazine is great for a Fourth of July Picnic or cook-out. If you haven't tried raw corn previously, you're likely to be pleasantly surprised.

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.

[admin]

Is this something you can eat with Tortilla chips?

[Valarie Wadsworth]

looks yummy