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Avocado and Tomatillo Salad

Source: Casual Cuisines of the World - Cantina
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 6
This home-style salad showcases the wonderful contrasts present when rich, creamy avocado, sharp-tasting tomatillos and crunchy croutons come together. The vegetables must be at their peak of ripeness for the best results. The avocado should be only slightly soft, so it holds up during tossing.
1/2 cup olive oil
1/3 loaf crusty French, Italian or sourdough bread, cut into 3/4-inch cubes
Salt to taste, plus 1 teaspoon
Freshly ground pepper to taste, plus 1/2 teaspoon
2 ripe avocados, pitted, peeled and cut into 3/4-inch cubes
2 cups red or yellow cherry tomatoes, or a mixture, halved
2 bunches fresh cilantro, about 6 oz total weight, stemmed
5 tomatillos, husked and quartered
1 tablespoon fresh lime juice
2 tablespoons distilled white or white wine vinegar
Lettuce leaves
6 green (spring) onions, thinly sliced
Avocado and Tomatillo Salad Recipe at
In a frying pan over medium heat, warm 1/4 cup of the olive oil. Add the bread cubes and shake the pan to coat the cubes lightly on all sides. Sprinkle with salt and pepper to taste, reduce the heat to medium-low and toast, shaking the pan occasionally, until golden brown on all sides, about 15 minutes. Remove from the heat and let cool.

In a bowl, combine the avocados, cherry tomatoes and cilantro; set aside. In a blender or a food processor fitted with the metal blade, combine the tomatillos, lime juice, vinegar, the remaining 1/4 cup olive oil, the 1 teaspoon salt and the 1/2 teaspoon pepper. Blend well to form a smooth dressing.

Pour the dressing over the avocado mixture and begin to toss lightly to mix. When almost fully mixed, add the croutons and continue to toss until all the ingredients are evenly distributed.

TO SERVE: Line a platter or individual salad bowls with lettuce leaves and spoon the avocado mixture on top. Garnish with the green onions and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Avocado Appetizers
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 352
Sodium: 521mg
Fiber: 7g
Carbohydrates, Total: 22g
Protein: 5g
% Cal. from Fat: 74%
Fat. Total: 29g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: ann Reviewed: 11/05/2010
tangy, delicious and attractive salad
Since there are only the two of us, I halved the recipe and left out cilantro since I had none. no worries, this salad is soooooooo tasty. Tangy and nice texture. If you're like me, you taste what you make and I couldn't stop eating it so the whole batch would have been ok for 2. Will make this again and again.
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