She Strengthens

Fresh Fusion: A Crunchy Mexican-Inspired Salad

Get ready to tantalize your taste buds with a refreshing twist on traditional salads. This vibrant dish combines the creamiest avocado dressing with a medley of fresh corn, diced tomatoes, jicima, and tomatillos, all infused with the bold flavors of Fresno chiles, cilantro, and scallions.

The Perfect Blend: Avocado Dressing

To create the dressing, simply blend together:

• 1 medium avocado
• 1/4 cup water
• 3 tablespoons freshly squeezed lime juice
• 3 tablespoons vegetable oil
• 2 teaspoons minced chipotles in adobo sauce
• 1 teaspoon kosher salt
• 1 medium garlic clove, smashed

Blend until smooth and pourable, about 15 seconds. Set aside to await its union with the salad ingredients.

A Symphony of Flavors: The Salad

Gather the following ingredients to create a colorful and crunchy masterpiece:

• 2 ears white or yellow corn, shucked
• 1 pound Roma tomatoes, seeded and medium diced
• 8 ounces jicima, medium diced
• 8 ounces tomatillos, papery husks removed and medium diced
• 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

Assembling the Masterpiece

To remove the corn kernels from the cobs, 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. 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.

Add the remaining measured ingredients to the bowl, season with salt, and stir to combine. Drizzle with the dressing and stir until evenly coated. Taste and season with more salt as needed.

Serve and Savor

This salad pairs perfectly with a simple seared steak or BBQ ribs for an easy and satisfying dinner. Yield: 4 to 6 servings. Difficulty: Easy. Total time: 40 minutes.