Wednesday, May 28, 2014

Weekly Recipe: Corn, Tomato, and Avocado Salad

Corn, Tomato, and Avocado Salad



Beach season is fast approaching, and with it comes the inevitable bathing suit diet. Watching what you eat and controlling portions is normal, but you shouldn't have to sacrifice taste to do it! The summer is also a great opportunity to head over to the local farmer's market and pick up some produce. Use those fresh ingredients for this easy and nutritious summer salad recipe. It will leave you feeling healthy and satisfied.

If you make this week's recipe, make sure to share it with us through Facebook and Instagram!

Ingredients
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.

For more recipes like this one, head over to Food Network's website.

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