Tomatillo, Tomato and Avocado Salad (serves 4)
If you have never tasted a raw tomatillo before you will have a wonderful, citrusy surprise. Tomatillos come in a papery skin wrapping which is discarded. The green surface of the tomatillo is naturally sticky, so give it a rinse before eating. This salad doesn’t need a dressing, maybe just a drizzle of olive oil and some salt and pepper. To serve, I took a ripe tomato and sliced it thinly and did the same thing with the tomatillo. I alternated the slices around the edge of a plate and put the diced avocado in the middle.
2 x ripe tomatoes – thinly sliced
2 x tomatillos – thinly sliced
1 x avocado – diced
Extra virgin olive oil, salt and freshly ground black pepper – if needed
