Raw Tomatillo Salad with Blueberries ♥

Raw Tomatillo Salad with Blueberries, so simple, so lovely, so delish. Low-carb, paleo, gluten-free, vegan, Weight Watchers friendly.
Today's quick 'n' easy summer salad recipe: Anyone else wonder what-in-heck to do with all the fresh tomatillos that are so beautiful right now? Try the tomatillos raw in this simple salad – isn't it pretty?! – just be sure to follow my quick technique for making tomatillos taste extra sweet and citrusy. Weight Watchers Friendly, low-carb, gluten-free, paleo. Not just vegan, "Vegan Done Real".

Every year, I seem to fall in love – head-over-heels in love – with a new vegetable. It's never a new-to-me vegetable, instead an old friend suddenly experienced with new tastebuds. Last fall, it was the tomatillo! When the garden threw off one husk-wrapped, heavy-in-the-hand fruit after another, I tried to figure out how to use so many tomatillos. For a couple of weeks, they sat in a basket on the counter, sure to go bad, waiting on my decision.

By accident, I figured out that the direction that you cut tomatillos makes a difference! If you cut them lengthwise, pole to pole, they taste oh-so-very-very sweet and citrusy! Uncooked! Adorned with no more than a little lime juice and good olive oil! Blueberries? They were in the fridge and lemon and blueberries are a natural pair and bright green and blue look so very pretty together – yes, a match made in heaven!

RECIPE for RAW TOMATILLO SALAD with BLUEBERRIES

Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

1 pound tomatillos
Lime juice
Olive oil
Blueberries

Peel off and discard the papery husks. Wash the tomatillos well, rubbing them with your hand to remove the sticky residue on the skins – then wash your hands, otherwise that residue will dry and crack and itch. Cut the tomatillos in half lengthwise, then cut each half lengthwise into bite-size pieces. Combine in a bowl, sprinkle with lime juice, a tiny splash of olive oil. Scatter a few blueberries over top. Dig in!

MAKE-AHEAD Can be made two to three hours ahead and refrigerated. Best served not-cold but not-room-temperature either.



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MORE FAVORITE TOMATILLO RECIPES

~ Turkey on Pita with Tomatillo Sauce ~
~ Veggie Burritos with Cilantro Sauce ~
~ Homemade Guacamole with Tomatillos ~
~ more tomatillo recipes ~
from A Veggie Venture

~ Fall Stew Baked in a Whole Pumpkin ~
~ Green Chili Sauce (Salsa Verde) ~
~ more tomatillo recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2014


4 comments:

Looks great! Thanks for sharing your recipe.

your photo shows herbs---is it mint or basil or both?

Weight Watchers ~ Thanks!

Anonymous ~ Aiii, I broke my own rule, to not garnish with an ingredient that’s not in the dish itself. That said, a little basil (as picture) or mint wouldn’t hurt, it’s just not necessary. Thanks for the careful catch!

I use tomatillos in some Mexican dishes, but that's about it. I really need to play with this ingredient more. I'd never have thought of combining it with blueberries, but I love the idea. Brilliant! Thanks.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna