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Tomatillo Avocado Salad Dressing

Author: Gaby Dalkin


  • 1 pound tomatillos husked and rinsed
  • ½ jalapeno you can remove the seeds if you want, or leave them in for an extra kick
  • 1 small yellow onion quartered
  • 3 garlic cloves
  • 1 tablespoon honey or agave nectar
  • 1 bunch fresh cilantro roughly chopped
  • 1 avocado
  • 1 lime juiced and zested
  • Salt and pepper to taste


  • Preheat oven to 450 degrees.
  • Remove the husks from the tomatillos. Rinse under warm water well and wipe clean. Cut the tomatillos in half and place into a baking pan with the onions and jalapeno. Roast for 20 minutes until they are tender. Remove and set aside to cool.
  • Add all ingredients to a food processor and pulse for 1-2 minutes until smooth and creamy. Add a few tablespoons of water if needed until it’s smooth like a salad dressing.
  • Serve as needed. Keeps in an air tight container for up to 5 days.