Tomato/Avocado Salad

23 Jan

I made this the other night, not knowing how it would turn out.  While DH was not that impressed with it, the Kiddo loved it!  I loved it as well.  This was pretty acidic though.  I used too much lime juice, but have adjusted that in the recipe below.

What you need:
2 large diced, deseeded tomatoes (or a pint of cherry tomatoe, cut in half)
1 avocado, diced
1 C cooked and chilled corn
1/4 C olive oil
2 T lime juice
2 sprigs chopped, fresh cilantro
1/4 C shredded mozarella
Salt, pepper, garlic powder to taste

In small bowl, whisk together oil, lime juice, and seasoning well.

In large bowl, gently toss the rest of the ingredients.

Pour dressing over, and toss again gently.

In our salad, the avocado broke down quite a bit.  Still, the salad was incredibly yummy! 

I made this to go with some baked fish.  I think this would go well with any meal, especially during the hot summer months!

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