Corn and Avocado Salad Recipe

A while back I wrote about this awesome salad my friend Ted makes. He finally sent me the recipe! Yay! He uses a vegetable called Jícama.

What is that? Well, basically it’s a Mexican turnip and gives the salad a great crunchy texture… so you’ll want to try to find a Jícama:-)

Dressing

• 1 1/2 cups of fresh cilantro
• 1/2 cup of Olive oil
• 2 TBS fresh lime juice
• 1 TSP of lime zest
• Kosher salt and pepper to taste

Salad

• 4 ears of corn (not cooked), cut corn from ears ( approx 3 cups)
• 1 1/2 pounds of cherry tomato, halved (approx 3 cups)
• 1 cup of peeled and sliced Jícama (optional)
• 2 medium avocados diced
• 1 pound of FRESH mozzarella cheese diced

Directions

1. Combine the dressing ingredients in a blender (use 2 tsp of salt and pepper to taste) blend until smooth
2. Combine salad ingredients in a large bowl and toss with the dressing
3. Let sit at least 15 min before serving or cover and refrigerate for up to 2 hours

Thanks for the yummy recipe Ted!