This refreshing Mexican salad is not a taco salad (no meat or cheese), but it combines those same distinctive flavors of tomatoes, jalapeño, cilantro, limes, avocado, cucumber, and tortilla chips. It goes down easy when the temperatures are soaring and the summer vegetables are pouring in by the basketful.
Cook’s Tips and Tricks: If there is fresh corn off the cob at hand, add it without so much as blanching. The salad ingredients can rest for up to an hour in the fridge before assembling at the last minute. Freezing the salad bowls and forks for an hour lets you carry the composed dishes outdoors and not have them “wilt” in the summer heat so quickly.
— From Barn Bits: Picked at the Peak, by Deborah DeBord, Ph.D.
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