Ok. So this is one AMAZING dish!
It was introduced to us by some friends from church. And since we were having dinner with them again last night. I BEGGED for her to make this dish again. I think her husband and I downed it in about 3 min. haha!
So i had to share it with all you avocado lovers!
So here is the recipe, ENJOY!!!
Fresh Mozzarella Salad with Avocado, Roasted Corn, and Grape Tomatoes:
Serves 4 to 6
4 ears sweet corn, in the husk
1/2 pound fresh mozzarella, cut in to 1/4 in cubes, or bocconcini
2 ripe avocados, halved, peeled, and cut into 1/4 in cubes
1/2 pint grape or other small tomato varieties, halved
8 to 10 fresh basil leaves, cut into thin strips
sea salt and freshly ground black pepper to taste
1/2 dressing (recipe follows)
several handfuls of young arugula or baby greens
1. Preheat oven to 400
2. Soak the corn in the sink or a bowl filled with cold water for 10-15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature, then pull off and discard husks and silks. Cut the kernels off the cob into a large bowl.
3. Add the mozzarella, avocados, tomatoes, basil, salt and pepper to the bowl with the corn. Drizzle 1/2 cup of the dressing over the salad and toss gently. Be careful not to over-mix or mash the avocados. Season with more salt, pepper, or dressing to taste. Serve on a bed of arugula or baby greens.
Dressing:
2/3 c. oil
1 tbsp poppy seeds
1/4 c. sugar
2 T lemon
1 tsp mustard
1/4 tsp finely diced onion
(can triple this and keep in frig for several weeks)
