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

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