Tomato, Tomatillo, and Corn Salad with Avocado Dressing

Name: Tomato, Tomatillo, and Corn Salad with Avocado Dressing
Prep time: 40 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 1 medium avocado; 1/4 cup water; 3 tablespoons freshly squeezed lime juice (from about 2 medium limes); 3 tablespoons vegetable oil; 2 teaspoons minced chipotles in adobo sauce (from about 1 medium chipotle); 1 teaspoon kosher salt; 1 medium garlic clove, smashed; 2 ears white or yellow corn, shucked; 1 pound Roma tomatoes (about 4 medium), seeded and medium dice; 8 ounces jicama, medium dice (about 1 1/2 cups); 8 ounces tomatillos (about 4 medium), papery husks removed and medium dice; 3 medium red Fresno chiles, seeded and finely chopped; 3 medium scallions, thinly sliced (white and light green parts only); 1/4 cup finely chopped fresh cilantro; Kosher salt

Salad Avocados Corn Tomatillos Tomatoes Dressings Labor Day 4th of July Mexican No-Cook Dinner Party Tailgating Picnic Healthy Vegan Lime Juice Cilantro Garlic Scallions Side Dish Weeknight Dinner Summer Easy

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Rate

4 to 6 servings Easy

Total: 40 mins

10 Ratings

Ingredients (15)

For the dressing:

1 medium avocado
1/4 cup water
3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
3 tablespoons vegetable oil
2 teaspoons minced chipotles in adobo sauce (from about 1 medium chipotle)
1 teaspoon kosher salt
1 medium garlic clove, smashed

For the salad:

2 ears white or yellow corn, shucked
1 pound Roma tomatoes (about 4 medium), seeded and medium dice
8 ounces jicama, medium dice (about 1 1/2 cups)
8 ounces tomatillos (about 4 medium), papery husks removed and medium dice
3 medium red Fresno chiles, seeded and finely chopped
3 medium scallions, thinly sliced (white and light green parts only)
1/4 cup finely chopped fresh cilantro
Kosher salt

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Nutritional Information

Calories287
Fat19.51g
Saturated fat2.05g
Trans fat0.08g
Carbs29.05g
Fiber9.67g
Sugar10.89g
Protein5.16g
Cholesterol
Sodium528.46mg
Nutritional Analysis per serving (4 servings) Powered by

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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.

by Amy Wisniewski

Instructions

For the dressing:

1Halve and pit the avocado, then scoop the flesh out into a blender. Add the remaining ingredients and blend until smooth and pourable, about 15 seconds; set the dressing aside in the blender.

For the salad:

1Remove the corn kernels from the cobs: Place a large bowl on a damp towel. Fold a paper towel into fourths and place it inside the bowl. Stand one ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the bowl. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. You should have about 2 cups of kernels. Discard the paper towel.
2Add the remaining measured ingredients to the bowl, season with salt, and stir to combine. Drizzle with the dressing and stir until evenly coated. Taste and season with more salt as needed.