Tomato, Tomatillo, and Corn Salad with Avocado 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
- 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
- This recipe is vegetarian
- Produce
- Avocado, medium (1)
- Cilantro, fresh (1/4 cup)
- Corn, white or yellow (2 ears)
- Fresno chiles, medium red (3)
- Jicama, medium (8 ounces)
- Roma tomatoes (1 pound)
- Scallions, medium (3)
- Tomatillos (8 ounces)
- Condiments
- Chipotles in adobo sauce (2 teaspoons)
- Cooking & Baking
- Garlic clove, medium (1)
- Kosher salt (1 teaspoon)
- Kosher salt (1)
- Vegetable oil (3 tablespoons)
- Drinks
- Lime juice, freshly squeezed (3 tablespoons)
- Water (1/4 cup)
Preparation
Read recipe preparation on chow.com
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Published May 15, 2012 (9 months ago).
72 people saved this recipe.
