Southwest Salad with Mozzarella

From Teresa

SALAD

4 cups

Sweet corn, in the husk

1⁄2 lb

Fresh mozzarella, cut into 1⁄4” cubes

2

Ripe avocados, halved peeled and cut into 1⁄4” cubes

1⁄2 Pint

Sweet corn, in the huskGrape tomatoes

8-10

Fresh basil leaves, cut into strips

Baby greens

Salt and pepper to taste

HERB VINAIGRETTE

1⁄3 cup

Red wine vinegar

2 tsp

Dijon mustard

1

Lemon, zested and juiced

2 or 3

Fresh basil leaves, cut into thin strips

2 Tbsp

Fresh oregano leaves, chopped

2 Tbsp

Fresh parsley leaves, chopped

3/4 cup

Olive oil

Sea salt and ground pepper to taste

DIRECTIONS

Preheat oven to 400 ̊F. / Soak the corn in husk for 10-15 minutes. / Remove and place on baking sheet and roast for 20-25 minutes. Let cool. / Remove husks and silks and cut the kernels off, into a large bowl. / Add mozzarella, avocados, tomatoes, basil, salt and pepper. / Combine ingredients for vinaigrette until combined. / Drizzle vinaigrette over salad and gently toss with greens.

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