June 15, 2014

corn, tomato, and avocado salad with cilantro-lime dressing

I hope everyone had a wonderful Father's Day!!  My husband's parents joined us for a cookout and I made this delicious salad to go along with grilled chicken, my father-in-law and mother-in-law haven't crossed over to being vegetarians... yet!;)  

My favorite herb... cilantro.  I love it!  I use it in my soups, sandwiches, enchiladas, basically anything and everything.  This cilantro-lime dressing is so refreshing and perfect for a hot summer day.  This salad is so easy and takes less than 20 minutes to throw together!  If we had been eating it as a main dish I would have served it with homemade cornbread or cheese quesadillas... pick which ever one you like:)

Servings 6-8
Total Time 20


for the dressing
  • 1 1/2 cups packed fresh cilantro
  • 1/2 cup olive oil
  • 2 limes, juiced (roughly 2 tablespoons juice) and 1 teaspoon of zest
  • sea salt (or kosher salt)
  • freshly ground black pepper

for the salad
  • 4 ears of corn, kernels freshly cut from the cob
  • 3 cups of halved grape or cherry tomatoes (roughly 2 pints)
  • 1 pound fresh mozzarella, diced
  • 2 avocados, cubed (TIPS AND TRICKS: how to cube an avocado)  
  • 1/2 cup dried black beans, cook according to package directions


 Combine the dressing ingredients in a blender. 

Blend until smooth.  Add salt (I used roughly 2 teaspoons) and pepper to taste.  Set aside.

Combine the salad ingredients in a large bowl and toss with the dressing.  Season to taste with salt and pepper.  Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.


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