Crab and Garden Vegetable Salad with Tomatillo Avocado Dressing

I spend about every Sunday morning the same way… I wake up… go for a quick run… and then head off to my favorite place in L.A…. the Brentwood Farmers Market! On average, I spend about 2 hours walking up and down the street lined with my most favorite vendors in the whole world. I prefer to go by myself because no one else seems to be able to casually walk around for 2 hours looking at fruits and vegetables without getting bored. I stock up on everything that it is season and can’t leave without grabbing a big cup of agua fresca and samples at every stand along the way!

Nothing is better than coming home with pounds of fresh produce and making a salad with everything you have just purchased. That is exactly what I did yesterday.

I wanted to make a fresh and festive salad to celebrate Cinco de Mayo a few days early! And what better way with a ton of great vegetables, some lump crab meat and the most delicious Avocado and Tomatillo Dressing ever!

Crab and Garden Vegetable Salad


  • 2 handfuls fresh greens
  • 1 avocado
  • 1/2 red bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 2 radishes, thinly sliced
  • 1/4 cup lump crab meat
  • 3 tbsp Avocado Tomatillo Dressing (Recipe Below)


  1. Combine the greens, chopped avocado, bell peppers, radishes and crab meat into a large bowl. Drizzle the Avocado Tomatillo Dressing on top, season with salt and pepper and serve.

Tomatillo Avocado Dressing


  • 1 pound tomatillos, husked and rinsed
  • 1 jalapeno, stemmed
  • 1 small Spanish onion, quartered
  • 5 to 6 garlic cloves
  • 1 tablespoon kosher salt
  • 1 bunch fresh cilantro, chopped
  • 2 avocados
  • 2 lime, juice
  • Kosher salt


  1. Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Drain and reserve cooking liquid. Add the cooked vegetables to a food processor with the cilantro leaves, avocados and lime juice. *Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree – be careful when you process the hot liquid as it will expand – so make sure you hold the lid down firmly. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.

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15 thoughts on “Crab and Garden Vegetable Salad with Tomatillo Avocado Dressing

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  2. No wonder we get along so well. We are such the dreamy farmers’ market girls. I could spend all day just staring at the fruits and veggies…Maybe that’s why I’m frequently at the Hollywood Farmers Market on my own so often! (Great photos, mama!)

  3. Pingback: Five Ways to Eat Tomatillos | Food & Think

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