Tuesday, August 28, 2012

Tomatillo and Avocado Dressing


I have been patiently waiting for tomatillo's to arrive so I could share this recipe with you. Inspired by my favorite Midtown lunch spot, this dressing is so easy to make, so versatile and oh so yummy. Between this dressing, and last years tomatillo salsa I am obsessed. I couldn't stop taking pictures of these little treasures, as you will see below, and have used one batch of the dressing three ways this week already!

It has served as as:
  1. A dip for crudites at work;
  2. Water-downed as a dressing for a tomato, cucumber and mozzarella salad, and
  3. As the sauce accompaniment to roasted shrimp over rice.  (Toss shrimp with salt, pepper, olive oil and lemon zest and roast for 8-12 minutes at 375.)
Scoop up the next tomatilos you see and enjoy this easy peasy recipe with me.

Tomatillo and Avocado Dressing
Ingredients
  • 1 ripe avocado 
  • 10 small to medium tomatillos 
  • 3 spring onions
  • Salt and pepper 
  • Water
Directions
  • Bring a small pot of water to boil, and drop in the peeled tomatillos. Cook for 6-7 minutes until they turn a nice mustardy yellow.
  • Drain, reserving one cup of the cooking water, and let the tomatillos cool.
  • Mince the onions in the food processor or blender until finely chopped. Add the tomatillos and avocado and then blend. One tablespoon at a time, add the reserve cooking water until you reach your desired consistency.



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