Salsa Verde Salad


Photo: flickr user thebittenword.com
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Ingredients

3 tomatillos, husked, quartered
cup (lightly packed) cilantro
5 tablespoons fresh lime juice
1 teaspoon chopped jalapeño chili
1 garlic clove, peeled
6 tablespoons vegetable oil
Salt and Pepper to taste
2 1/2 cups chopped romaine lettuce
2 cups chopped green cabbage
3/4 cup chopped seeded tomatoes, drain in colander
3/4 cup chopped purple cabbage
3/4 cup fresh or frozen corn kernels
1 avocado, pitted, peeled, diced
1/4 cup feta cheese, crumbled
1 cup fresh cilantro
1/2 cup finely chopped green onions

Preparation

1
Puree well in a blender first 6 ingredients. Season with salt and fresh ground pepper to taste. Refrigerate until ready to use. Will keep up to three days.
2
For Salad:
3
All veggies can be prepped a day ahead. 15-20 minutes before serving, stir dressing well and gently toss until well blended. Serve.
4
Note: To keep your chopped avocado from turning brown, quickly dip them in fresh lime juice and drain. Will keep for a day or more without turning brown.

Tools

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About

A blend of fresh lime juice and cilantro with nutty avocado is simply wonderful. This Tex-Mex style of chopped salad is refreshing accompaniment with any meal.

Yield:

8.0

Added:

Thursday, March 4, 2010 - 12:39pm

Creator:

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