Charred Tomatillo Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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Ingredients

2 tablespoons fresh squeezed lime juice (from about 2 limes)

2 tablespoons olive oil 

1 clove garlic, minced 

Kosher salt and freshly ground black pepper 

6 mini sweet peppers, mixed colors 

1 small white onion 

1 1/2 pounds medium tomatillos, husks removed 

1 ripe avocado, 3/4-inch dice 

1/2 bunch fresh cilantro leaves, roughly chopped 

1/4 cup queso fresco, crumbled 

1/4 cup toasted pepitas 

Directions

  1. Preheat the broiler to high and adjust an oven rack to the top level.
  2. Whisk together the lime juice, olive oil, garlic and a pinch of salt and pepper in a medium bowl.
  3. Dice the peppers and onion into bite-size pieces (about 1/2 inch).
  4. 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.
  5. 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.
  6. 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.