Tomatillo Avocado Salad Dressing
It’s another double duty recipe today… Tomatillo Avocado Salad Dressing and you’re going to want this on regular rotation!!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: sauce
Cuisine: Mexican, Tex Mex, Southwestern
Servings: 8 people
- 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.
I’ve used this dressing to top my Quinoa Taco Bowls, I’ve thrown it on top of grilled chicken, it’s delicious on some freshly cooked salmon or sea bass…. I mean the list goes on. Dunk a chip into it! Add it to a crudité platter. And it’s perfect on top of any kind of salad.
Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 9mg | Potassium: 316mg | Fiber: 3g | Sugar: 5g | Vitamin A: 183IU | Vitamin C: 14mg | Calcium: 16mg | Iron: 1mg