Tomato, Tomatillo, and Corn Salad with Avocado Dressing

Name: Tomato, Tomatillo, and Corn Salad with Avocado Dressing
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons minced chipotles in adobo sauce (from about 1 medium chipotle); 1 medium avocado; 3 mediums red Fresno chiles, seeded and finely chopped; 2 ears white or yellow corn, shucked; 59 milliliters finely chopped fresh cilantro; 1 medium garlic clove, smashed; 355 milliliters ounces jicama, medium dice (about; 6 servings Kosher salt; 3 Tbsps freshly squeezed lime juice (from about 2 medium limes); 454 grams Roma tomatoes (about 4 medium), seeded and medium dice; 3 mediums scallions, thinly sliced (white and light green parts only); 227 grams tomatillos (about 4 medium), papery husks removed and medium dice; 3 Tbsps vegetable oil; 59 milliliters water

Tomato, Tomatillo, and Corn Salad with Avocado Dressing

You can never have too many side dish recipes, so give Tomato, Tomatillo, and Corn Salad with Avocado Dressing It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

For the dressing:Halve and pit the avocado, then scoop the flesh out into a blender.

Ingredients you will need

Avocado

Equipment you will use

Blender

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.

Ingredients you will need

Corn On The Cob