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.
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Rubina
[email protected]I can't wait to try this recipe! It looks so delicious and refreshing.
lookatyoustrawberrysimp
[email protected]This salad is perfect for summer! It's light and refreshing, and the flavors are amazing.
Ste Manz
[email protected]I'm not a fan of jicama, so I used radishes instead. The salad was still delicious and refreshing.
Jordan Freeman
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Allistair Wilson
[email protected]I'm not sure what went wrong, but my salad didn't turn out as good as the picture. The tomatillos were too sour and the dressing was too bland.
Asif Sharif Offical
[email protected]This salad is a bit too spicy for my taste, but I think I can tone it down by using less jalapeño next time.
Koko Zum
[email protected]I love the smoky flavor of the charred tomatillos. It adds a depth of flavor to the salad that I really enjoy.
Subash Poudel
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and flavor.
Angel & Colter Conway
[email protected]I've never had charred tomatillos before, but they were delicious in this salad. I'll definitely be making this again.
Dakari Cronin
[email protected]This salad is perfect for summer! It's light and refreshing, and the flavors are amazing.
Babla Jam
[email protected]I'm not a fan of jicama, so I used radishes instead. The salad was still delicious and refreshing.
Rethabile
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Rahinatu Seidu
[email protected]I'm not sure what went wrong, but my salad didn't turn out as good as the picture. The tomatillos were too sour and the dressing was too bland.
RJ ARIFUL
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavors and textures.
Mulindwaherman Kamiat
[email protected]I'm allergic to cilantro, so I omitted it from the recipe. The salad was still delicious, but I think it would have been even better with the cilantro.
Rukshan Nimode
[email protected]This salad is a bit too spicy for my taste. I think I'll use less jalapeño next time.
Milton Kevoh
[email protected]I'm not a huge fan of tomatillos, but I really enjoyed this salad. The charred flavor of the tomatillos was mellowed out by the other ingredients, and the dressing was delicious.
Tanveer Ahmad Bhatti
[email protected]This salad is a great way to use up leftover tomatillos. I had some in my fridge that were starting to go bad, and this salad was the perfect way to use them up.
King Blay
[email protected]I love the vibrant colors of this salad! It's so refreshing and flavorful. The charred tomatillos add a unique smoky flavor that I really enjoy.
Waqss Amad
[email protected]This charred tomatillo salad is a delightful blend of flavors and textures. The smokiness of the charred tomatillos pairs perfectly with the sweetness of the corn and the crunch of the jicama. The dressing is light and tangy, and it brings all the fl