A looking salad combining baby tomatoes, a tomatillo, baby asparagus and avocado and tossed in a so moreish tomato dressing. A tomatillo looks like a tomato but is green (and sticky, so needs a good rinse) and if you can’t find one just omit from recipe. Dressing is divine!
1 cup of little cubes of avocado (about 1 good sized avocado) – stirred with a tsp. of lemon juice to prevent browning
1 tomatillo – rinsed and cut into chunks
16 cherry tomatoes – quartered
1 pound of baby asparagus – cut off tips and another slice the same length from the stems and save the rest for something else (soup maybe?)
Place chunks of avocado and tomatillo, quartered tomatoes and asparagus in a serving dish.
Combine dressing ingredients (see below) and pour some (not all) over salad or let people add their own amount.
1 cup passata (pulped tomatoes)
1 tbsp. red wine vinegar
3 tbsp. olive oil
1 large clove garlic – grated
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
Chipotle Tomato Soup (serves 4)
I made this soup with leftovers and it turned out to be a winner – lovely red color, rich flavor and somewhat on the fiery side (which was intentional). For the first time in my life I used a tomatillo – green with a papery skin and are as good raw as cooked. The man in the veg. department told me that I should always buy firm tomatillos and you have to wash them before using as they are sticky.
1 tbsp. extra virgin olive oil
1 x medium onion – chopped
1 x large clove garlic – chopped
1 x tomatillo – washed and chopped into chunks
1 cup passata/strained tomatoes
8 baby tomatoes
1/2 a 7oz. can of chipotle peppers in adobo sauce
2 1/2 cups veg. broth
Place olive oil in a cast iron casserole dish and when sizzling add onion and garlic and let soften and brown for a minute or two.
Add all the other ingredients, bring to a boil, then simmer for 30 minutes.
Puree in the food processor