I discovered Aida Mollencamp's corn, tomato and avocado salad while hurriedly scanning the Food Network site for a July Fourth side. I had initially told a friend that I would bring potato salad, but woke up the next morning resolving to concoct a classier, healthier dish.
And just like that, this beautiful, couldn't-be-fresher-salad was created. Well, there certainly was some prep involved, but it was as easy as it gets. With a little chopping and mixing, you'll have a salad fit for entertaining.
Here's why it's fit for a Bon Vivant on a Budget:
-It incorporates several fresh, healthy and varied ingredients (corn, avocado, tomato).
-The lime-cilantro vinaigrette is easy and affordable yet lends a sophisticated note to the mix.
-And best of all, it's littered with bites of fresh mozzarella -- enough said there.
Special thanks to my good friend and grandlittle sorority-sister Heather for helping me with this one. I hope this dish will help you as it did me whenever you're assigned salad duty for a pot luck. Your friends and your wallet will be equally impressed.
Corn, Tomato and Avocado Salad
Adapted from Aida's Corn, Tomato and Avocado Salad in Food Network Magazine
Ingredients:
For the dressing:
1 1/2 cups packed fresh cilantro, chopped
1/2 cup extra virgin olive oil 1 lime Salt and pepper
For the salad:
4 ears corn, kernels removed (about 3 cups)
1 carton grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
1 medium avocado, diced
Directions:
Whisk together chopped cilantro, olive oil and the zest and juice of the lime to make the vinaigrette dressing.
Prep the rest of the fresh ingredients and add to a large bowl. Pour on vinaigrette and toss to combine.
Let it sit at least 15 minutes to let the flavors seep in. Can be refrigerated up to four hours covered before serving.
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