May
3

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!

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Crab and Garden Vegetable Salad with Tomatillo Avocado Dressing

Ingredients:

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)

Directions

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.

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Avocado Tomatillo Dressing

Ingredients:

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

Directions

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.

Thanks for sharing...

{ 13 comments… read them below or add one }

Jessica @ How Sweet May 3, 2010 at 6:16 am

That sounds like a fabulous salad dressing. Love avocado and tomatillos.

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Jenny Flake May 3, 2010 at 7:13 am

This sounds like my kind of salad! LOVE all of the ingredients here :)

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Cindy May 3, 2010 at 7:29 am

Gaby…..this sounds great! I will be making it this week….

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Gaby May 3, 2010 at 12:26 pm

yay!! You and your fam and/or your clients will love it!

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Becky O. May 3, 2010 at 7:50 am

this sounds so delicious! i must try that dressing. I’m actually growing tomatillos in the garden this year!

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Gaby May 3, 2010 at 12:27 pm

I just bought some little tomatillos to grow this year too!! fingers crossed :)

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Monika May 3, 2010 at 8:22 am

Mmmmm…the avocado tomatillo dressing sounds delicious!

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Brooke May 3, 2010 at 10:06 am

what a great way to kick off May and celebrate Cinco de Mayo! looks great and sounds great!

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Gaby May 3, 2010 at 12:27 pm

This salad and a big margarita and a side of guacamole and I am ready for Cinco de Mayo!

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Maria May 3, 2010 at 10:19 am

Looks like a winning salad to me!

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Anya May 4, 2010 at 9:37 am

Gaby that sounds amazing!! It will go right with my healthy eating this week!

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marla {family fresh cooking} May 5, 2010 at 7:38 pm

I wish I could hire you to cook for me, NOW!! Gorgeous fresh & healthy salad. The dressing sounds wonderful. xo

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Brooke @ Food Woolf May 7, 2010 at 7:21 pm

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!)

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