Tomatillo Salad With Mango Vinaigrette Recipes

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TOMATO AND TOMATILLO SALAD WITH CILANTRO-LIME DRESSING



Tomato and Tomatillo Salad with Cilantro-Lime Dressing image

Tangy tomatillos and vine-ripened tomatoes topped with avocado and cotija and drizzled with a cilantro-lime dressing

Provided by Tamara

Categories     Side Dishes

Number Of Ingredients 12

2 vine-ripened tomatoes
2 small to medium tomatillos
1 avocado, cubed or sliced (optional)
1 ounce cotija, crumbled (optional)
cilantro for garnish
1/2 cup cilantro leaves, lightly packed
juice of 2 limes (about 2 tablespoons)
1 tablespoon sherry or white wine vinegar
3 tablespoons olive oil
1/2 teaspoon dijon mustard
1/2 teaspoon agave nectar
1/4 teaspoon sea salt and several grinds pepper

Steps:

  • Make the dressing - Add all ingredients to a food processor. Blend until smooth. Season and set aside.
  • Prepare the salad ingredients - Thin slice the tomatoes and tomatillos. Crumble the cotija if using. Cube or slice the avocado. Chop the cilantro.
  • Assemble the salad - Layer the tomatoes and tomatillos on an appropriate platter. Top with avocado if using, then garnish with crumbled cotija and chopped cilantro. Lastly, drizzle with the cilantro-lime dressing.

Nutrition Facts : Carbohydrate 10 grams carbohydrates, Fat 17 grams fat, Protein 3 grams protein

MANGO, TOMATO, TOMATILLO, BASIL AND JALAPEñO SALAD



Mango, Tomato, Tomatillo, Basil and Jalapeño Salad image

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad recipe from Pati's Mexican Table Season 8, Episode 11 "A Day in Sinaloa's Countryside"

Provided by Pati Jinich

Categories     Salad

Time 15m

Number Of Ingredients 12

2 tablespoons unseasoned rice vinegar
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
2 tablespoons vegetable oil
1 teaspoon kosher or coarse sea salt (or to taste)
1/4 teaspoon freshly ground black pepper
1/4 cup slivered red onion
1 to 2 jalapeños (halved and thinly sliced)
2 large mangoes (peeled and sliced (about 4 cups))
1 large tomato (cut into segment slices)
3 tomatillos (husked, rinsed, cut into thin segment slices)
15 basil leaves (thinly sliced)

Steps:

  • In a mixing bowl, whisk the rice vinegar, lime juice, olive oil, vegetable oil, salt and pepper. Add the red onion and jalapeños, mix, and let sit and macerate for at least 5 minutes.
  • Assemble the mangoes, tomatoes, tomatillos, and basil on a platter. Dress with the vinaigrette and macerated onions and jalapeños. Serve.

MANGO TOMATILLO SALSA



Mango Tomatillo Salsa image

This quick and easy recipe combines tropical and Mexican ingredients to produce a fresh, crisp salsa that is a great addition to lighter fare such as chicken or fish. Use as topping on yoghurt for a hot and cool but tasty summer dessert. As with all of my recipes calling for Habanero Peppers, you as chef, can substitute with any other type of peppers. For instance: If you only have jalapenos, then substitute. From "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach.

Provided by Chef Sean 2

Categories     Sauces

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 8

1 habanero pepper, deseeded and destemmed, minced
1 mango, finely diced
6 tomatillos, husks removed, finely diced
3 tablespoons green onions, finely chopped (including the green tops)
1 garlic clove, minced
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 lime, juice of

Steps:

  • Combine all ingredients in a nonreactive bowl.
  • Allow to sit for at least an hour (preferably 2 or more) before serving to let the flavors "marry".

Nutrition Facts : Calories 318.1, Fat 20, SaturatedFat 2.8, Sodium 11.2, Carbohydrate 37.8, Fiber 6, Sugar 28.1, Protein 3.1

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