Summer Veggie's Salad

Corn is the perfect side dish for your backyard BBQ! It’s especially sweet during the summer months. I love corn topped with just a bit of butter and sea salt; or covered in spicy mayo, cilantro and cotija cheese. But I REALLY love it in this Corn and Avocado Salad. It pairs perfectly with Teriyaki Tri-Tip (find recipe here), BBQ chicken or cheeseburgers. This salad is full of color, fresh veggies and lots of different flavors and textures. I like to make it the morning of a BBQ or dinner party and just keep it in the fridge until ready to serve.

Serves 10

Ingredients:

• 4 ears of corn

• 1 cups of chopped red onion

• 2 roasted red peppers, diced

• 2 cups of cherry tomatoes, halved

• 2 jalapeños, seeded and finely diced

• 8 oz. fresh mozzarella cheese, cubed

• 3 avocados, diced

• ¼ cup chopped cilantro

• ¼ cup olive oil

• 1 lime, zested

• 3 tbsp. lime juice

• 3 cloves of garlic, minced

• 1 tsp salt

Directions:

You can either boil or grill the corn. If boiling the corn, bring water to a boil and add in the corn. Cook for about 5 minutes or until tender. Remove from water and allow to cool. If grilling, place corn onto a preheated grill. Cook for about 10 minutes, turning the corn halfway through. Remove from grill and allow to cool.

In a small bowl, whisk together olive oil, lime zest, lime juice, garlic and salt. Set aside.

Once cool enough to handle, cut the kernels off the cob. Then add them to a large bowl, followed by the onions, roasted red peppers, tomatoes, jalapeños, mozzarella, avocado and cilantro. Pour dressing over the top and toss. Refrigerate until ready to use.

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