Corn, Tomato, and Avocado Salad


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

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.

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