Meatless Monday … Aida’s Corn, Tomato & Avocado Salad

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, This recipe is by Aida Mollenkamp by way of the Food Network Magazine.

Aida’s Corn, Tomato and Avocado Salad
Serves 8

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.


About kareiner

I'm an active mom who loves to cook. I'm passionate about health and fitness. I'm no expert, nutritionist, personal trainer or miracle worker. I just like being active and I like good food.
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