Corn, Tomato, and Avocado Salad

Corn, Tomato and Avocado Salad

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

Directions

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.