Aida's Corn, Tomato and Avocado Salad
Aida's Corn, Tomato and Avocado Salad is a gluten free and lacto ovo vegetarian main course. This recipe serves 8. One portion of this dish contains roughly 16g of protein, 34g of fat, and a total of 428 calories. For $2.82 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 25 minutes. 13 people have tried and liked this recipe. It is brought to you by Foodnetwork. If you have lime juice, ears corn, lime zest, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 61%. Similar recipes include Corn, Tomato and Avocado Salad, Corn, Avocado, and Tomato Salad, and Tomato, Corn, And Avocado Salad.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 medium avocados, diced
4 ears corn, kernels removed (about 3 cups)
1 1/2 cups packed fresh cilantro
1 1/2 pounds grape tomatoes, halved (about 3 cups)
Kosher salt and freshly ground pepper
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1 pound fresh mozzarella, diced
1/2 cup good-quality extra-virgin olive oil
Equipment:
blender
bowl
Cooking instruction summary:
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. Photography by Kate Sears
Step by step:
1. Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth.
2. Combine the salad ingredients in a large bowl and toss with the dressing.
3. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
4. Photography by Kate Sears
Nutrition Information:
covered percent of daily need
