Photography by Kate Sears
This spring weather is making me think of only cookouts and picnics. Anyone with me?
Here’s a tasty and simple salad that’s a crowd pleaser for your next get-together. The freshness of all of the ingredients is what makes this so, well, for lack of a better word, refreshing. In a few months, when the corn’s really tasting great, this salad will be a knock-out.
I found this recipe a few years ago on the old, trusty Food Network’s website, http://www.foodtv.com. This recipe is by Aida Mollenkamp by way of the Food Network Magazine.
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
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.