1/2 c. Josh Pond frozen wild organic blueberries
1/2 c. corn kernels
1/2 c. chopped fresh mozzarella
1/4 c. cilantro, chopped
2 Tb. lemon juice, plus more for finishing
2 Tb. extra-virgin olive oil
Freshly ground black pepper
1. Slice open avocados and scoop out pits. Set aside.
2. In a large bowl, toss corn, blueberries, cilantro, mozzarella, lemon juice, and olive oil. Season with salt and pepper.
3. Divide salad among 4 avocado halves and finish with lemon juice and salt.