This vibrant salad combines fresh corn, creamy avocado, juicy tomatoes, and a zesty lemon-cilantro dressing for a refreshing and flavorful dish.
Blend the cilantro, olive oil, lemon juice, salt, and pepper until smooth.
Use a high-speed blender for a creamy dressing consistency.
Cut the corn kernels off the cob and halve the cherry tomatoes.
Hold the corn vertically on a cutting board to easily slice off the kernels.
Combine the corn, tomatoes, mozzarella, and avocado in a mixing bowl.
Gently toss the ingredients to avoid mashing the avocado.
Drizzle the dressing over the salad and toss lightly to coat.
Add the dressing gradually to control the amount and avoid overdressing.
Refrigerate the salad for at least 15 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad chilled and enjoy.
Garnish with extra cilantro leaves for a fresh presentation.
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