Tomato, Tomatillo, and Avocado SaladPosted on Sep 13, 2013 | 15 comments
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.
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.
- 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
- 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).