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Tomato, Tomatillo and Corn Salad with Avocado Dressing

Adapted from

1 medium avocado
1/4 cup water
3 Tbsp lime juice
3 Tbsp vegetable oil
2 tsp minced chipotles in adobo sauce
1 tsp kosher salt
1 medium garlic clove, smashed

2 ears white or yellow corn, shucked
4 medium roma tomatoes, seeded and diced
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

For the dressing: Cut open avocado and scoop out flesh. Place in blender with water, lime juice, oil, chipotles, salt and garlic. Blend until smooth.

For the salad: Cut kernels off of corn cobs. Kernels should amount to about 2 cups.

Combine tomatoes, jicama, tomatillos, chiles, scallions and cilatro in a large salad bowl. Season with salt. Drizzle Avocado dressing over top and stir to coat. Salt to taste.