Tomatillo Salad with Cumin Vinaigrette - Bravabod
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Tomatillo Salad with Cumin Vinaigrette

Valentina

A healthy and delicious salad with watercress or spinach, tangy tomatillos, cashews, avocado, and a creamy cumin-lime vinaigrette. Inspired by a similar salad at the Paloma Restaurant in Tulum, Mexico. This salad is amazing as a light meal or alongside your favorite tacos. 

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 1 large bunch of watercress (or 1.5 ounces of another leafy green, Note 1)
  • 1 avocado, diced
  • 33333333/100000000 cup roasted and salted cashews
  • 1/2 heaping cup cucumber, thinly sliced into half-moon shapes
  • 1 large tomatillo(s), thinly sliced
  • tortilla strips, to taste (optional, Note 2) Cumin Vinaigrette
  • 1/4 cup safflower oil
  • 2 tablespoons freshly squeezed orange or mandarin juice
  • 1 tablespoon(s) lime juice
  • 1 tablespoon onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • pepper or cayenne pepper, to taste

Instructions
  1. Step 1: Prepare the vinaigrette by adding all ingredients to an immersion blender and blending until smooth and creamy. To make the vinaigrette by hand, first mince the garlic and onion very finely. Whisk together all ingredients, except the oil. Whisk in the oil in a slow and steady stream until well combined. Refrigerate and shake the vinaigrette before using.
  2. Step 2: Rinse and chop the salad greens into bite-sized pieces. Combine all other salad ingredients, except the optional tortillas, in a bowl.
  3. Serve: Toss the salad in some of the vinaigrette and sprinkle any optional tortilla strips over the top. Leftover dressing will last up to 1 week in the refrigerator.

Recipe Notes

Note 1: Every 1.5 ounces of greens is equal to about 4 medium-sized handfuls.

Note 2: To make homemade tortilla strips, grab a pack of your favorite tortillas and chop them into strips. Then, heat a wide frying pan filled with a shallow layer of cooking oil pan over medium-high heat. Once hot, add a piece of tortilla to the oil. If it sizzles immediately, add the remaining strips. Use metal tongs or a slotted spoon to distribute the strips so that they are in a single layer and all sides get coated with oil. Fry for approximately 1 to 2 minutes. They are ready when they turn golden and firm. Use tongs or a slotted spoon to transfer the chips from the oil to a paper-towel-lined plate. Done.

Nutrition

A healthy and delicious salad with watercress or spinach, tangy tomatillos, cashews, avocado, and a creamy cumin-lime vinaigrette. Inspired by a similar salad at the Paloma Restaurant in Tulum, Mexico. This salad is amazing as a light meal or alongside your favorite tacos. 

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 1 large bunch of watercress (or 1.5 ounces of another leafy green, Note 1)
  • 1 avocado, diced
  • 33333333/100000000 cup roasted and salted cashews
  • 1/2 heaping cup cucumber, thinly sliced into half-moon shapes
  • 1 large tomatillo(s), thinly sliced
  • tortilla strips, to taste (optional, Note 2) Cumin Vinaigrette
  • 1/4 cup safflower oil
  • 2 tablespoons freshly squeezed orange or mandarin juice
  • 1 tablespoon(s) lime juice
  • 1 tablespoon onion, finely chopped
  • 1 teaspoons ground cumin
  • 1 teaspoon agave syrup or maple syrup
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • pepper or cayenne pepper, to taste

Instructions
  1. Step 1: Prepare the vinaigrette by adding all ingredients to an immersion blender and blending until smooth and creamy. To make the vinaigrette by hand, first mince the garlic and onion very finely. Whisk together all ingredients, except the oil. Whisk in the oil in a slow and steady stream until well combined. Refrigerate and shake the vinaigrette before using.
  2. Step 2: Rinse and chop the salad greens into bite-sized pieces. Combine all other salad ingredients, except the optional tortillas, in a bowl.
  3. Serve: Toss the salad in some of the vinaigrette and sprinkle any optional tortilla strips over the top. Leftover dressing will last up to 1 week in the refrigerator.

Recipe Notes

Note 1: Every 1.5 ounces of greens is equal to about 4 medium-sized handfuls.

Note 2: To make homemade tortilla strips, grab a pack of your favorite tortillas and chop them into strips. Then, heat a wide frying pan filled with a shallow layer of cooking oil pan over medium-high heat. Once hot, add a piece of tortilla to the oil. If it sizzles immediately, add the remaining strips. Use metal tongs or a slotted spoon to distribute the strips so that they are in a single layer and all sides get coated with oil. Fry for approximately 1 to 2 minutes. They are ready when they turn golden and firm. Use tongs or a slotted spoon to transfer the chips from the oil to a paper-towel-lined plate. Done.

Nutrition

A healthy and delicious salad with watercress or spinach, tangy tomatillos, cashews, avocado, and a creamy cumin-lime vinaigrette. Inspired by a similar salad at the Paloma Restaurant in Tulum, Mexico. This salad is amazing as a light meal or alongside your favorite tacos. 

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 1 large bunch of watercress (or 1.5 ounces of another leafy green, Note 1)
  • 1 avocado, diced
  • 33333333/100000000 cup roasted and salted cashews
  • 1/2 heaping cup cucumber, thinly sliced into half-moon shapes
  • 1 large tomatillo(s), thinly sliced
  • grain-free tortilla strips, to taste (optional, Note 2) Cumin Vinaigrette
  • 1/4 cup safflower oil
  • 2 tablespoons freshly squeezed orange or mandarin juice
  • 1 tablespoon(s) lime juice
  • 1 tablespoon onion, finely chopped
  • 1 teaspoons ground cumin
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • pepper or cayenne pepper, to taste

Instructions
  1. Step 1: Prepare the vinaigrette by adding all ingredients to an immersion blender and blending until smooth and creamy. To make the vinaigrette by hand, first mince the garlic and onion very finely. Whisk together all ingredients, except the oil. Whisk in the oil in a slow and steady stream until well combined. Refrigerate and shake the vinaigrette before using.
  2. Step 2: Rinse and chop the salad greens into bite-sized pieces. Combine all other salad ingredients, except the optional tortillas, in a bowl.
  3. Serve: Toss the salad in some of the vinaigrette and sprinkle any optional tortilla strips over the top. Leftover dressing will last up to 1 week in the refrigerator.

Recipe Notes

Note 1: Every 1.5 ounces of greens is equal to about 4 medium-sized handfuls.

Note 2: To make homemade grain-free tortilla strips, try this recipe for Grain-Free Wonton Strips. Only 2-ingredients and 5 minutes required.

Nutrition

A healthy and delicious salad with watercress or spinach, tangy tomatillos, cashews, avocado, and a creamy cumin-lime vinaigrette. Inspired by a similar salad at the Paloma Restaurant in Tulum, Mexico. This salad is amazing as a light meal or alongside your favorite tacos. 

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 1 large bunch of watercress (or 1.5 ounces of another leafy green, Note 1)
  • 1 avocado, diced
  • 33333333/100000000 cup roasted and salted cashews
  • 1/2 heaping cup cucumber, thinly sliced into half-moon shapes
  • 1 large tomatillo(s), thinly sliced
  • low-carb tortilla strips, to taste (optional, Note 2) Cumin Vinaigrette
  • 1/4 cup safflower oil
  • 2 tablespoons freshly squeezed orange or mandarin juice
  • 1 tablespoon(s) lime juice
  • 1 tablespoon onion, finely chopped
  • 1 teaspoons ground cumin
  • 1 teaspoon yacon syrup or low-carb granulated sweetener (1:1 sugar substitute)
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • pepper or cayenne pepper, to taste

Instructions
  1. Step 1: Prepare the vinaigrette by adding all ingredients to an immersion blender and blending until smooth and creamy. To make the vinaigrette by hand, first mince the garlic and onion very finely. Whisk together all ingredients, except the oil. Whisk in the oil in a slow and steady stream until well combined. Refrigerate and shake the vinaigrette before using.
  2. Step 2: Rinse and chop the salad greens into bite-sized pieces. Combine all other salad ingredients, except the optional tortillas, in a bowl.
  3. Serve: Toss the salad in some of the vinaigrette and sprinkle any optional tortilla strips over the top. Leftover dressing will last up to 1 week in the refrigerator.

Recipe Notes

Note 1: Every 1.5 ounces of greens is equal to about 4 medium-sized handfuls.

Note 2: To make homemade tortilla strips, grab a pack of your favorite low-carb tortillas and chop them into strips. Then, heat a wide frying pan filled with a shallow layer of cooking oil pan over medium-high heat. Once hot, add a piece of tortilla to the oil. If it sizzles immediately, add the remaining strips. Use metal tongs or a slotted spoon to distribute the strips so that they are in a single layer and all sides get coated with oil. Fry for approximately 1 to 2 minutes. They are ready when they turn golden and firm. Use tongs or a slotted spoon to transfer the chips from the oil to a paper-towel-lined plate. Done.

Nutrition

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Tomatillo Salad with Cumin Vinaigrette

PT15M 1 large bunch of watercress (or 1.5 ounces of another leafy green, Note 1) 1 avocado, diced 33333333/100000000 cup roasted and salted cashews 1/2 heaping cup cucumber, thinly sliced into half-moon shapes 1 large tomatillo(s), thinly sliced tortilla strips, to taste (optional, Note 2) 1/4 cup safflower oil 2 tablespoons freshly squeezed orange or mandarin juice 1 tablespoon(s) lime juice 1 tablespoon onion, finely chopped 1 teaspoon ground cumin 1 teaspoon honey 1 garlic clove, minced 1/4 teaspoon salt pepper or cayenne pepper, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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