This recipe is from this month's Everyday Food magazine. I love the flavor of tomatillos! They use it as a sauce for turkey kebab pitas...but I thought it would also make a great salad dressing. We love Turkey Taco Salad at the Burns house, and I usually dress it with a mixture of salsa and sour cream. But this time, I thought I'd give this "green" dressing variation a try.
3/4 lb tomatillos, husks removed
1 jalapeno
1 medium onion, peeled and chopped
1 bunch cilantro, stems removed
1/2 cup buttermilk
1 avocado, peeled and chopped
kosher salt to taste
In a small saucepan, add tomatillos, jalapeno and just enough water to cover them.
Bring to a boil, then reduce heat and simmer until vegetables are tender. About 10 minutes.
With a slotted spoon, transfer to a blender and add onion.
Puree until smooth.
Add cilantro, buttermilk, and avocado.
Puree again until smooth.
Season with salt to taste.
ENJOY!
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1 comment:
Another quick dressing I like for taco salad is sour cream and a bit of adobo sauce. It's really easy to adjust the level of spice depending on your taste. I've also used fat free sour cream with really yummy results!
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