Monday, September 7, 2009

Summer Corn, Tomato and Avocado Salad

Well summer is almost over, but here in California we still can get good corn on the cob. We eat a lot of corn all summer since it's such a versatile vegetable. We barbecue it on the cob, use in a great variety of soups, but I really love it in salad. So here is a recipe that's easy, tasty and fun to add to an outdoor dinner party.



6 ears of corn with the kernels removed
4 cups of grape tomatoes sliced in half
1 1/2 pound mozzarella cubed
3 medium avocados, diced


2 Cups packed fresh cilantro
3/4 Cup Olive Oil
4 T. fresh lime juice
2 t. finely grated lime juice
1 1/2 T. sugar
Salt and pepper to taste

Add all the dressing ingredients in a blender and process until smooth. Combine all the salad ingredients in a large bowl and toss with the dressing. Let is set for several hours in the frig before serving so all the flavors come together.

I'm so blessed to have such a great family and friends to share my cooking with. It really brings me such joy. This is simple, easy and your guests will love it. This salad is great with a barbecue and we all still have time before our cold weather arrives. I hope that you give it try. Enjoy!