Nom Nom: Mexican Turnip Recipe For World Vegetarian Day

People on these webnettubes seem to be searching for “Mexican turnip” a lot today, which turns out to be not, as we originally though, a vile and unpleasant sex act involving goiters, but, rather, what some people ask for when they are trying to find jicama at their local Whole Foods. It also happens to be World Vegetarian Day, a day specially designed to allow meat eaters to feel smug about eating a peanut butter sandwich for lunch as they make Terry Schiavo jokes about “eating vegetables.” Tasteless. 

This salad incorporates jicama, is vegetarian and does not contain any goiters. We hope you enjoy it.

Ingredients

• 1 1/2 cups of fresh cilantro
• 1/2 cup of Olive oil
• 2 TBS fresh lime juice
• 1 TSP of lime zest
• Kosher salt and pepper to taste

• 4 ears of corn (not cooked), cut corn from ears ( approx 3 cups)
• 1 1/2 pounds of cherry tomato, halved (approx 3 cups)
• 1 cup of peeled and sliced Jícama 
• 2 medium avocados diced
• 1 pound of FRESH mozzarella cheese diced

Directions

1. Combine the dressing ingredients in a blender (use 2 tsp of salt and pepper to taste) blend until smooth
2. Combine salad ingredients in a large bowl and toss with the dressing
3. Let sit at least 15 min before serving or cover and refrigerate for up to 2 hours

Corn, Tomato and Avocado Salad [Blissfully Delish]