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 Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...