Chop the ingredients of this salad to preference. I use the term julienne loosely, as it depends on the attention you want to spend creating perfect little sticks. Likewise, dice, wedge, or chunk the tomatoes, avocado and melon to taste.

Dressing

1 clove garlic, grated

1T chopped cilantro

1t Dijon mustard

4T fresh lime juice

3T sour cream

1T buttermilk

Salt & Pepper

 

Salad

1 ‘julienned’ jicama

1-2 sliced scallions, sliced

1 ear corn, kernels sliced from cob

¼ honeydew, cantaloupe or similar melon, skinned, seeded and diced

1 small avocado, diced

1 tomato, seeded and diced

 

Finishing

Lettuce, shredded

(optional –cooked beans, minced hot pepper)

Tortilla chips, crushed

 

Combine dressing and salad ingredients separately.  Dress the salad and serve on a bed of shredded lettuce topped with a sprinkling of beans, minced hot pepper, and crushed chips, if desired.