Tomatillo Dressing
This dressing is simple and a fun take on a vinaigrette. I’ve seen tomatillos all over the farmers market and I’ve been itching to start playing with them outside of salsa. This dressing pairs well with grilled vegetables and all kinds of greens! I whipped up a charred corn and kale salad to go along [...]
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/2 teaspoon sea salt
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/4 cup cilantro
- 2-3 tablespoons honey
- 3/4 lb tomatillos
- 1/2 small white onion
- 1 jalapeã±o seeds removed
- Carbohydrate 29.0903326874909 g
- Cholesterol 0 mg
- Fat 17.1590947727556 g
- Fiber 7.70699120479486 g
- Protein 4.09798006432377 g
- Saturated Fat 2.38300379810636 g
- Serving Size 1 1 1/2 cup (466g)
- Sodium 878.487942776886 mg
- Sugar 21.383341482696 g
- Trans Fat 1.47885031796472 g
- Calories 262 calories
<ol><li>Preheat oven to 425° and cover a baking tray with parchment paper.</li><li>Bring a pot of water to a boil. Drop tomatillos into the boiling water for 30 seconds. Remove from water and peel off outer skins. Slice tomatillos in half and place on baking tray. Cut onion and jalapeño into rough slices and toss with tomatillos. Roast for 20-25 minutes until tomatillos are soft.</li><li>Place roasted tomatillo mixture into a blender and add cilantro, olive oil, lime juice, salt, and honey. Puree until dressing is smooth. Taste and adjust flavors as you like.</li><li>Store in an airtight container in the refrigerator for 3-4 days.</li></ol>
