Tomato, Tomatillo, and Avocado Salad

Tomato, Tomatillo, and Avocado Salad

While I’m beyond excited to experience my first Northeast autumn in three years, I’m always a little bit sad to say goodbye to summer. This week’s heat wave aside, it’s been a pleasantly warm July and August filled with lots of time spent outdoors. In order to have one last hurrah with some of summer’s best produce, I made this simple but incredibly tasty heirloom tomato, tomatillo, and avocado salad lightly dressed with olive oil, lime juice, cilantro, and salt.

Have you ever had a tomatillo? I’ve tasted it plenty of times in Mexican salsas, but I can’t recall just slicing up a tomatillo and eating it raw. And why not?! They are absolutely delicious. Somewhat like a tart, firm tomato they’re simply bursting with flavor.

Tomato, Tomatillo, and Avocado Salad

Of course I can’t stop my association of tomatillos with Mexican cuisine, which is why it felt natural to include cilantro, lime, and avocado in the salad. The mix is light and refreshing and is delicious on its own, on top of crostini, spooned over chicken or fish, or as a chunky salsa.

Tomato, Tomatillo, and Avocado Salad

 

5.0 from 2 reviews
Heirloom Tomato, Tomatillo, and Avocado Salad
 
Prep Time
Total Time
 
This simple heirloom tomato, tomatillo, and avocado salad recipe takes advantage of the last of fabulous summer farmers market produce. It's delicious on its own, on top of crostini, spooned over chicken or fish, or as a chunky salsa.
Author:
Recipe Type: Salad
Yield: Makes 2 to 4 servings
Ingredients
  • 1 pound (about ½ kilo) various heirloom tomatoes, chopped
  • 3 large tomatillos (about 8oz/230g), peeled and chopped
  • 1 avocado, peeled and chopped
  • ¼ cup chopped fresh cilantro
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt
Directions
  1. Put the tomatoes, tomatillos, avocado, and cilantro in a bowl. Drizzle the lime juice and olive oil and toss to combine. Season with salt and garnish with additional chopped cilantro if you like. Serve immediately, or refrigerate overnight (the avocado will become slightly discolored but the taste will still be fantastic).
Notes
Gluten Free, Parve, Vegan, Vegetarian

 

18 thoughts on “Tomato, Tomatillo, and Avocado Salad

  1. steph

    i just used tomatillos for the first time cuz they looked too good at the market! made a simple enchilada sauce, but def want to try this salad!

  2. Willow

    I LOVE end-of-summer stuff (I think it’s actually a little disheartening that everyone seems to have skipped right over into fall… everywhere I look are pumpkin recipes, already!), so it made me super happy when I saw today’s theme. Thanks for hosting another great blog hop!

    Also, your salad sounds divine! I need this in my life. Chunks of fresh tomato and avocado sound perfect right now. 🙂

  3. john@kitchenriffs

    I love tomatillos, too! And I also almost always associate them with Mexican cuisine. Which I love, just as I love the flavors you’ve put together here. We’ve finally outwitted the squirrels who have got most of our August tomatoes, but now are getting some in September, including a few heirlooms. So I have plenty of ingredients on hand for this salad! Looks great – thanks.

  4. mjskit

    Oh I do love tomatillos and love mixing them in with fresh heirloom tomatoes, but I’ve never thrown in any avocado. That sounds perfect! Great salad! Thanks for the blog hop!

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