CHARRED TOMATILLO SALAD
Provided by Molly Yeh
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler to high and adjust an oven rack to the top level.
- Whisk together the lime juice, olive oil, garlic and a pinch of salt and pepper in a medium bowl.
- Dice the peppers and onion into bite-size pieces (about 1/2 inch).
- Place the tomatillos stem-side down on a sheet pan and place under the broiler. Char until the tops are blackened, about 3 minutes. Flip and broil 3 more minutes. Set aside to cool.
- Meanwhile, heat a large cast-iron skillet on high heat and add the peppers and onions. Spread them out in an even layer and sear in the dry skillet until lightly charred, about 4 minutes.
- Dice the tomatillos into 1/2-inch chunks. Toss all the vegetables into the bowl with the lime dressing. Stir in the diced avocado and top with the cilantro, queso fresco and toasted pepitas.
FRESH TOMATO & TOMATILLO SALAD
Serve this Fresh Tomato & Tomatillo Salad. Basil, cilantro, tomatoes and tomatillos come together for this better-for-you Fresh Tomato & Tomatillo Salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Chop enough cilantro to measure 1 Tbsp.; reserve for later use. Blend dressing, garlic and remaining cilantro in blender until smooth.
- Combine cherry tomatoes, tomatillos and onions in medium bowl. Add 1/2 cup dressing mixture; mix lightly.
- Arrange tomato slices on large platter; drizzle with remaining dressing mixture. Top with basil, cherry tomato mixture, cheese and reserved chopped cilantro.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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