Tomato, Corn and Avocado Salad

I have been on a "Staycation" for the last week and although I've been here at the lake, I didn't have my computer, hence no posting.  It was a perfect week full of sunshine, swimming, laughter, good food and relaxation. 
Speaking of good food, I came up with this wicked delish salad.  I. Love. This. Salad.  All of my favourite things combined in one bowl bursting with flavour, colour and texture.  My other half took one bite and continued to eat the entire salad.  I don't blame him, I could have done the same.  This is the perfect summer dish as a side or a lunch entrée.
For some of you, using raw corn may seem strange but it's sweet, crunchy and will change the way you think about corn.  Don't use frozen.  It must be fresh corn cut right off the cob in all of it's natural glory. The easiest way is to place a bowl under the cob and slice down so the kernels tumble into the dish. Also, you need to use fresh mozzarella for this....the stuff sold in water, not a mozzarella ball.  Bocconcini will work in a pinch but try to source out the fresh mozza or Buffalo Mozzarella.  So totally worth it. 

How pretty is that bowl of gorgeousness?!

 

 

 

Tomato, Corn and Avocado Salad

 

Serves 4 as a side

 

3 tbsp extra virgin olive oil

1/2 lime, squeezed of its juice

Salt & Pepper

2 large ripe tomatoes, diced, or 1 large, chopped and 10 cherry tomatoes, halved

1 small Avocado, diced

2 large cobs of uncooked corn with kernels sliced off

1/2 cup Fresh Mozzarella, diced or torn into bite sized pieces (about 1/2 large ball)

1 green onion, thinly sliced

Handful of fresh Parsley, chopped

 

Combine the oil and lime juice in a small bowl.  Season with salt and pepper to taste.

Combine the tomatoes, avocado, corn, mozzarella and green onion in a bowl.  Drizzle with the dressing and gently toss.  Sprinkle with the parsley.  Serve.