Salsa Verde Salad

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.

Vegetables are prepped and ready to toss. Addition of lime juice in dressing wilts greens quickly so you need to toss the greens 15-20 minutes prior to serving.


These Tomatillos, also called Mexican Green Tomatoes, gives a good acidic flavor. Look for fresh husks and firm fruit inside. Only the green fruit should be eaten since other parts of plants are toxic.


Cleaned and quartered.



Colorful medley of veggies brightens your plate.


Dressing
3 tomatillos, husked, quartered
1/3 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

Puree well in a blender. Season with salt and fresh ground pepper to taste. Refrigerate until ready to use. Will keep up to three days.

Salad
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

All veggies can be prepped a day ahead. 15-20 minutes before serving, stir dressing well and gently toss until well blended. Serve.

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.