This salad takes a few Mexican flavors and combines them into a crunchy, fresh side dish. Make the creamy avocado dressing in a blender, then toss it with fresh corn and diced tomatoes, jicima, and tomatillos. Fresno chiles, cilantro, and scallions round out the flavors. Serve with a simple seared steak or BBQ ribs for an easy dinner.
This recipe was featured as part of our Chunky, Unusual Summer Salads.
For the salad:
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...