Corn, Tomato, Avocado & Mozzarella Salad

Serves 6-8


2 cups cherry tomatoes, halved

2 avocados, diced

1 cup Bocconcini (mozzarella balls), cut into fourths

6 ears of corn, boiled and sliced off the cob

1/4 cup fresh cilantro, finely chopped

1 small lemon, juiced

Extra virgin olive oil

Salt and pepper


1. Combine tomatoes, avocados, mozzarella and corn in a large bowl.  


2. Add the chopped cilantro and stir everything together.  


3. In a smaller bowl, whisk together lemon juice and olive oil until desired consistency is reached (I usually use roughly 1/4 cup or a tad more of olive oil).  


4. Season dressing with salt and pepper to taste.  


5. Pour over salad and add more salt and pepper if needed. 

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