CORN AND AVOCADO SALAD

CORN AND AVOCADO SALAD

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In spirit of the 4th of July weekend, and to in the name of great side dishes, I have a repeat by request recipe to share with you all. I came across this amazing dish while searching for sides on FoodNetwork.com a few years ago, and since then it has been my sidekick date to many o’ BBQ’s.
CORN AND AVOCADO SALAD

INGREDIENTS
Dressing                                                      
  • 1½ cups packed fresh cilantro
  • ½ cup extra virgin olive oil
  • 1 lime, freshly squeezed
  • zest from half of a lime
  • 1 teaspoon salt
  • freshly ground pepper to taste
  • 2 teaspoons garlic powder
Salad
  • 3 cups corn kernels
  • 3 cups quartered cherry tomatoes
  • 1 pound fresh mozzarella, diced
  • 2 avocadoes, diced
  • ½ red onion, finely chopped
  • 1 green jalapeno, seeded and finely chopped
INSTRUCTIONS
Dressing
  1. Mix all of the ingredients for the dressing in a blender and process until smooth. Salt, pepper and garlic salt can be adjusted to taste.
Salad
  1. Place all of the ingredients for the salad in a mixing bowl, and pour the dressing on top. Gently toss the salad, and keep cold in the refrigerator until serving.
  2. This salad can also be used as a salsa for dipping with chips, or as an excellent topping to a hamburger.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.
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