Corn, Tomato, and Avocado Salad

Ingredients

For the dressing:

1 1/2 C Packed fresh cilantro

1/2 C Good-quality extra-virgin olive oil

2 T Fresh lime juice

1 T 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 two 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 four hours.