Fresh Avocado and Tomatillo Salad with Toasted Pepitas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Guatemalan-inspired salad combining creamy avocado and tangy tomatillos, topped with crunchy toasted pumpkin seeds for texture. This Latin American-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs ripe avocados, tomatillos, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Latin American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a dry skillet over medium heat and toast 1/4 cup pumpkin seeds for 3-4 minutes until they begin to pop and turn golden, then set aside to cool.
  2. Step 2: In the same skillet, add 4 quartered husked tomatillos and cook for 5-6 minutes, turning occasionally until they soften and develop light golden spots.
  3. Step 3: In a salad bowl, combine 2 large diced ripe avocados, 1/4 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, and the cooked tomatillos.
  4. Step 4: Drizzle 3 tbsp fresh lime juice and 2 tbsp olive oil over the salad, then season with 1/2 tsp salt and 1/4 tsp black pepper; gently toss to combine.
  5. Step 5: Sprinkle the toasted pumpkin seeds on top just before serving to maintain their crunch and add a nutty flavor.

Frequently asked questions

How long does Fresh Avocado and Tomatillo Salad with Toasted Pepitas take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fresh Avocado and Tomatillo Salad with Toasted Pepitas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe avocados from drying out.

Can I substitute ingredients in Fresh Avocado and Tomatillo Salad with Toasted Pepitas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fresh Avocado and Tomatillo Salad with Toasted Pepitas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Fresh Avocado and Tomatillo Salad with Toasted Pepitas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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