Tomatillo and Avocado Salad with Toasted Pepitas
A refreshing salad combining tart tomatillos, creamy avocado, and crunchy toasted pepitas with a citrus-lime dressing. This mexican-inspired salads ready in about 20 minutes pairs large, diced ripe avocado, finely chopped red onion, chopped fresh cilantro 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 180 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.
Ingredients
- 5 medium, husked and thinly sliced tomatillos
- 1 large, diced ripe avocado
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1/3 cup toasted pepitas (pumpkin seeds)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a dry skillet over medium heat, toast 1/3 cup pepitas, stirring frequently for about 3-4 minutes until fragrant and lightly browned. Remove from heat and set aside.
- Step 2: In a large bowl, combine 5 thinly sliced husked tomatillos, 1 large diced ripe avocado, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado. Sprinkle the toasted pepitas on top just before serving for crunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomatillo and Avocado Salad with Toasted Pepitas take to make?
Total time is about 20 minutes (15 min prep + 5 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 Tomatillo and Avocado 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 large, diced ripe avocado from drying out.
Can I substitute ingredients in Tomatillo and Avocado 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 Tomatillo and Avocado 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.
What goes well with Tomatillo and Avocado Salad with Toasted Pepitas?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
