Grilled Tomatillo and Avocado Salad with Cilantro Lime Dressing
A refreshing salad combining smoky grilled tomatillos and creamy avocado, tossed in a zesty cilantro lime dressing. This mexican-inspired salads (vegetarian) ready in about 15 minutes blends medium, husked and halved tomatillos, large, diced avocado, thinly sliced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 5 medium, husked and halved tomatillos
- 1 large, diced avocado
- 1/4 cup thinly sliced red onion
- 1/3 cup chopped fresh cilantro leaves
- 3 tbsp, freshly squeezed lime juice
- 2 tbsp olive oil
- 1 tsp honey
- 3/4 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Place 5 medium husked and halved tomatillos cut side down on the grill. Grill for 3-4 minutes until the cut edges have nice grill marks and the tomatillos soften.
- Step 2: Transfer the grilled tomatillos to a large bowl. Add 1 large diced avocado, 1/4 cup thinly sliced red onion, and 1/3 cup chopped fresh cilantro leaves.
- Step 3: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1 tsp honey, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the salad and gently toss to combine. Serve immediately as a side or light meal.
Frequently asked questions
How long does Grilled Tomatillo and Avocado Salad with Cilantro Lime Dressing take to make?
Total time is about 15 minutes (10 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Tomatillo and Avocado Salad with Cilantro Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Tomatillo and Avocado Salad with Cilantro Lime Dressing?
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 Grilled Tomatillo and Avocado Salad with Cilantro Lime Dressing 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 Grilled Tomatillo and Avocado Salad with Cilantro Lime Dressing 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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