Corn, Tomato and Avocado Salad

This salad is AMAZING! Great with chips for an outdoor BBQ or served over an entree of

chicken or fish. It's also a great burger topper! Every time I serve this to a crowd, people

want the recipe. This dip will go fast, so be sure to serve with plenty of your favorite tortilla

chip!

INGREDIENTS

For the dressing:

1 1/2 c packed fresh cilantro

1/2 c good extra-virgin olive oil

2 Tbsp fresh lime juice

1 tsp finely grated lime zest

1 1/2 Tbsp honey

2 Tbsp ground cumin

2 tsp salt & pepper (to taste)

**for a healthier version, reduce olive oil to 1/4 cup, add 1/4 cup apple cider vinegar, and increase honey to 2 1/2 Tbsp.

For the salad:

4 ears corn (about 3 cups), kernels removed (grilled corn preferable, buttered and salted. Can also use frozen "Roasted Corn" from Trader Joe's for a quick-fix)

1 1/2 lbs (about 3 cups) grape tomatoes, halved. (I like to use Trader Joe's Heirloom Grape Tomatoes for color and great flavor!)

1 lb fresh mozzarella cheese, diced

3 medium avocados, diced

To dip:

Tortilla chips (I like the blue corn variety)

DIRECTIONS:

Combine dressing ingredients in a blender or food processor, until almost smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes (and up to 4 hours) before serving.