Wednesdays Unplugged – Corn, Tomato, Avocado Salad with Mozzarella di Bufala



"Deep summer is when laziness finds respectability." ~ Sam Keen


NOTE: I spend my Wednesdays Unplugged
from appointments. It's my day to stay home, enjoy cooking and welcome
our kids and grandkids for dinner in the evening. We end our meal with
quotes from the Norwegian 'Quote Cup' passed on to me from my
grandmother. I share a quote and a recipe here each week, and sometimes
some photos of family fun. I love trying new recipes…and love getting
recipes you would like to share!

I remember thinking not that long ago that we were having idyllic weather in my mind… cool evenings with days in the 70s and maybe low 80s… not a hot summer. That was overturned by scorching heat this week with a heat advisory in effect for much of this week… that, coupled with out-of-state guests and the week before Labor Day makes one tend to feel lazy. It's State Fair time, where President Teddy Roosevelt made his famous 'talk softly and carry and big stick' speech in 1901… the summer with the hottest day in US history, when Minneapolis hit 106 degrees!


My cousin, her husband and their daughter were here from Connecticut this week… had a fabulous time, but it was better movie weather than State Fair weather even though we did attempt a visit. We melted and went home early, but the positive thing was there weren't any crowds so we didn't have to stand in lines!


I was looking for a way to use the wonderful corn and tomatoes in season now and found a great recipe from Aida Mollenkamp at Our crowd likes a little less cilantro, and I used Mozzarella di Bufala from Italy, which was fabulous. I found I liked it even better the day after making it, when flavors had a better chance to blend.

CORN, TOMATO, AVOCADO SALAD with Mozzarella di Bufala

Corn-tomato-avocado salad

  • 1 1/2 cups packed fresh cilantro (or to taste)
  • 1/2 cup high quality extra-virgin olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon finely grated lime zest
  • 2 teaspoons kosher salt
  • Freshly ground pepper to taste


  • 4 ears fresh corn
  • 1 1/2 pounds grape tomatoes
  • 1 pound fresh mozzarella di bufala
  • 2 medium avocados

Combine the dressing ingredients in a blender or food processor. Process until smooth and set aside.

Boil corn about 5 minutes, then immerse in ice water. Cut off kernels and place in large bowl. Halve grape tomatoes and add to bowl. Dice mozzarella and avocados and add to bowl, then add dressing and toss. Let sit at least 15 minutes before serving.

Sharlene Hensrud, RE/MAX Results – EmailMinneapolis Realtor who cooks


Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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