Sunday, April 11, 2010

Aida's corn, Tomato and Avocado Salad

I added pasta to this recipe and thought it was great.  We had a picnic and this went really well with the fried chicken that I made for the picnic.  This was from Aida on Food Network
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 of corn, cook, and kernels removed
1 1/2 pounds grape tomatoes, halved
1 pound fresh mozzarella, diced
2 medium avocados, diced
I added 1/2 pound cooked pasta and
2 teaspoons fresh basil
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.
I had it that night for dinner and it was still delicious.  I'll probably have it for lunch tomorrow and that will probably be the last day I can have it because of the avocados.

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