Salad > Mexican Salads

Tomatillo and Avocado Salad Recipe

Ingredients with Measurements:
- 6 tomatillos, husked and diced
- 2 ripe avocados, diced
- 1 small red onion, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:
1. In a large bowl, combine the diced tomatillos, avocados, red onion, jalapeño pepper, and cilantro.
2. In a small bowl, whisk together the lime juice, honey, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate until ready to serve.


- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 180
- Fat: 13g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 3g

Substitutions for ingredients:
- If you can't find tomatillos, you can use green tomatoes instead.
- If you don't like cilantro, you can use parsley instead.
- If you don't have honey, you can use agave nectar or maple syrup instead.

Variations:
- Add diced mango or pineapple for a tropical twist.
- Add crumbled queso fresco or feta cheese for a salty kick.
- Add diced cucumber or bell pepper for extra crunch.

Tips and tricks:
- Make sure to use ripe avocados for the best flavor and texture.
- If you want to make the salad ahead of time, keep the dressing separate until ready to serve.
- Taste and adjust the seasoning before serving.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- None needed.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or sliced jalapeño peppers.

Garnishes:
- Cilantro leaves
- Sliced jalapeño peppers

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Serve with tortilla chips or warm corn tortillas.

Troubleshooting advice:
- If the salad is too acidic, add a pinch of sugar to balance the flavors.
- If the salad is too spicy, remove the seeds from the jalapeño pepper or use a milder pepper.

Food safety advice:
- Make sure to wash the tomatillos and vegetables thoroughly before using.
- Keep the salad refrigerated until ready to serve.

Food history:
- Tomatillos are native to Mexico and have been cultivated for thousands of years.

Flavor profiles:
- This salad is tangy, creamy, and slightly spicy.

Serving suggestions:
- Serve as a side dish or as a light lunch.

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Region: Mexican

Taste: Tangy, Savory, Creamy, Fresh, Zesty