Tomatillos’ unique, tart flavor combines well with avocados, cilantro, and lime juice in this variation of the well-loved Mexican dip. Serve with chips or, for better nutrition, jicama sticks, which increase the vitamin C and banish bad fats in one move. Jicama also has a very satisfying, juicy crunch.
Gluten Free, Quick, Vegan
Recipe Ingredient Details:
4 large tomatillos (skin removed, washed)
2-3 ripe avocados (peeled and pitted)
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
1/2 small red or white onion (finely diced)
2 serrano chile peppers (seeded and finely diced or minced)
1/2 cup coarsely chopped fresh cilantro
Bring a small pot of water to a boil. Add tomatillos; cook for about 3 minutes, until starting to lighten in color. Drain, refresh under cold water, dry, and cut into ¼-inch dice
Place avocado flesh in a medium bowl; add lime juice and salt, and mash to a pulp. Add tomatillos, onion, and chiles, stirring to combine. Add cilantro and mix well. Serve.
Recipe Additional Notes:
PER SERVING: 67 cal, 5g fat (3g mono, 1g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 3g fiber, 148mg sodium
Sun, 2012-04-01 19:18