Salad with corn, tomatoes and avocado

Ingredients:

Salad

• 4 ears of corn, kernels removed (about 3 cups)
• 0.7 kg grape tomatoes, halved (about 3 cups)
• 450 g fresh mozzarella, diced
• 2 medium avocados, diced

Refueling

• 1.5 cups tightly packed fresh cilantro
• 0.5 cups extra-virgin olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon finely grated lime zest

Preparation:

1. Combine the dressing ingredients in a blender, adding 2 teaspoons of salt and black pepper to taste; blend until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit for at least 15 minutes and serve, or cover and refrigerate for up to 4 hours.