Best 4 Avocado And Tomatillo Salad With Croutons Recipes
Indulge in a tantalizing culinary journey with our featured dish: Avocado and Tomatillo Salad with Croutons, a symphony of flavors and textures that will delight your taste buds. This vibrant salad showcases the perfect balance between creamy avocado, tangy tomatillos, crisp croutons, and a refreshing cilantro-lime dressing. As you dive into this culinary creation, you'll also discover two additional delectable recipes: a flavorful Guacamole with Roasted Tomatillo Salsa and a zesty Tomatillo Salsa Verde. Each recipe brings a unique twist to the humble tomatillo, elevating it from a mere ingredient to a culinary star. Whether you're seeking a light and refreshing lunch option, a vibrant side dish, or a flavorful condiment to elevate your favorite dishes, this collection of recipes has something for every palate. Embark on this culinary adventure and experience the transformative power of tomatillos.
Here are our top 4 tried and tested recipes!
AVOCADO TOMATILLO SALSA
This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g
CHOPPED SALAD WITH CORNBREAD CROUTONS
One of my favorite exercises as a chef is finding unique ways to bring familiar flavors together.
Provided by Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚ F. Spread the cornbread cubes on a small baking pan. Bake, flipping halfway through, until golden, 8 to 10 minutes. Let cool.
- Combine the lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add the dressing and toss to coat. Serve topped with the red onion and cornbread croutons.
AVOCADO AND TOMATILLO DIP
Categories Condiment/Spread Food Processor Super Bowl Quick & Easy Wheat/Gluten-Free Cinco de Mayo Avocado Summer Poker/Game Night Vegan Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Remove husks and rinse tomatillos under warm water to remove stickiness. Heat a well-seasoned cast-iron skillet or griddle over moderately high heat until hot but not smoking and lightly brown tomatillos and garlic in spots all over (do not let burn). Transfer tomatillos and garlic to a plate and cool them to room temperature.
- In a food processor purée tomatillos and garlic until smooth. Halve and pit avocados and scoop into tomatillo mixture. Pulse until coarsely chopped. Stir in cilantro, lime juice, 3 tablespoons onion, and salt and pepper to taste. Garnish dip with remaining tablespoon chopped onion and serve with tortilla chips.
AVOCADO AND ROASTED TOMATILLO SALSA
I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer
Time 25m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 7
Steps:
- Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
- Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
- Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams
Tips:
- Choose ripe avocados: Use avocados that are ripe but not overly soft. Ripe avocados will have a deep green color and yield to gentle pressure. Avoid avocados that are hard or have brown spots.
- Use fresh tomatillos: Fresh tomatillos are essential for this salad. They should be firm and have a bright green color. Avoid tomatillos that are soft or have brown spots.
- Make your own croutons: Homemade croutons add a delicious crunch to this salad. To make them, simply cube some bread and toss them with olive oil, salt, and pepper. Bake them in the oven until golden brown.
- Use a light dressing: This salad is best with a light dressing that won't overpower the flavors of the avocado and tomatillos. A simple vinaigrette or lemon-tahini dressing is a good option.
- Serve immediately: This salad is best served immediately after it is made. The avocados will start to brown if they sit for too long.
Conclusion:
This avocado and tomatillo salad is a refreshing and flavorful dish that is perfect for a summer meal. The creamy avocados, tangy tomatillos, and crispy croutons are a delicious combination. This salad is also very easy to make, making it a great option for busy weeknights.
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