So this salad is very high on the YUM scale. I served this to our company on Saturday and they enjoyed it. This recipe is originally from the Fresh Everyday cookbook, but I used a different dressing and adapted it a bit. I also used bocconcini from Costco that comes in a marinade, but you could certainly use bocconcini from your grocery store that comes in a container with water. We grilled some corn last night and I plan on making another batch of this today for lunch! It's SO delicious!!!
Download Fresh Mozzarella Salad with Avocado
2 ears of sweet corn, husks removed
8 oz fresh bocconcini, small mozzarella balls (found in gourmet cheese section of market)
1 ripe avocado, halved, peeled, and cut into slices
½ pint grape tomatoes or other small tomato variety
8-10 fresh Basil leaves, cut into thin strips
Sea Salt and Fresh Ground Pepper to Taste
Several Handfuls of baby greens
Italian vinaigrette (I make Italian dressing using the Penzey’s Italian dressing base)
Preheat oven to 400 degrees F.
Soak the corn in a bowl of water for 10 minutes. Place corn on baking sheet and roast for 20 minutes, until the kernels are tender. Cool to room temperature and then cut kernels off the cob. You could also used grilled corn
Add the mozzarella, tomatoes, basil, salt, and pepper in the bowl with the corn. Drizzle ¼ cup of vinaigrette over mixture and mix. On a platter create a bed of baby greens. Top with mozzarella mixture. Top with avocado slices and drizzle with a touch more vinaigrette.
The babies & I totally approve! That looks AMAZING!!!
Posted by: Michelle Tanner | March 27, 2012 at 06:47 PM