tomato, corn salad

1 1/2 C packed fresh cilantro
1/2 C extra-virgin olive oil
2 T fresh lime juice
1 T finely grated lime zest
Salt and pepper

For the salad:
4 ears Corn, kernels removed (about 3 cups)
1 1/2 pounds grape or cherry tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium Avocados, diced

Combine the dressing ingredients in a blender,  salt and pepper to taste (about two teaspoons) ; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours. 

✒ I love this for a picnic, barbeque or any summer time event.