Chopped Salad with Salsa Verde Dressing

I’ve made this many times and have never had any jicama. I just add more corn (frozen and defrosted is fine).


3 tomatillos, husked, quartered

1⁄3 cup (lightly packed) cilantro

5 TB fresh lime juice

1 tsp chopped jalapeño chili

1 garlic clove, peeled

6 TB vegetable oil

½ cup finely chopped green onions


2 ½ cups chopped romaine lettuce

2 cups chopped green cabbage

¾ cup chopped seeded tomatoes

¾ cup chopped peeled jicama

¾ cup fresh corn kernels

1 avocado, pitted, peeled, diced

¼ cup feta cheese, crumbled

Corn tortilla chips (optional)

Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.

Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.

© Kelly's Cookbook 2017