Roasted Tomatillo-Avocado Dressing

5 from 1 vote

Roasted Tomatillo-Avocado Dressing

A meal prepared in less than 30 minutes by using Gardein Crispy Crabless Cakes! Served over a bed of lettuce with a roasted tomatillo-avocado dressing. A delicious vegan meal that tastes so good!

Course Salad

Cuisine American

Keyword avocado tomatillo dressing, roasted tomatilla dressing

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 131kcal

Author Eileen Murphy Kelly

Ingredients

2 pounds tomatillos, peeled and washed
1 small yellow onion
1 jalapeno Note 1
3 cloves garlic peeled
1 avocado pitted and chopped
½ cup cilantro
1 Tablespoon olive oil
½ lime, juiced

US Customary - Metric

Instructions

Preheat broiler on high. Place top rack close to broiler flame.
In a large mixing bowl, combine the peeled and washed tomatillo, quartered onion, and t jalapeno. Season to taste with salt and pepper. Add to the veggies, 1 Tablespoon of olive oil. Combine till well blended. Place the veggies on a baking tray and place into the preheated broiler.
After 4 minutes, add the garlic cloves and turn all the veggies. Roast another 3-5 minutes. The skins should be charred and blistered.
Remove baking tray from the oven. Let cool for about 5 minutes.
Once veggies are cool, remove the stem and seeds from the jalapeno. Add all the veggies to a blender. Add the avocado, cilantro, and lime juice to the blender Pulse 5 or 6 times to puree the veggies. Check seasoning and adjust salt and pepper if necessary.

Notes

Note 1: If you prefer less heat, slice the jalapeno open and remove and discard the seeds.

Nutrition