Tomatillo Avocado Dressing

October 18, 2012 2:58 am

Gaby Dalkin is a trained chef, recipe developer and food/lifestyle writer based in Los Angeles. Her food and recipe blog, What’s Gaby Cooking features original recipes and images that inspire and delight even the pickiest of palates, along with anecdotes from Gaby’s life on-the-go. Her first cookbook, being published in Spring 2013, celebrates her uncontrollable obsession with nature’s perfect food: the avocado. Gaby is a regular contributor to Food Network, and her recipes and writing have also been featured on HGTV, the Los Angeles Times, Vanity Fair, Saveur, Design*Sponge, Glamour, PBS, The Kitchn and KNBC. Follow Gaby on Twitter.

Tomatillo Avocado Dressing

I’m so jazzed to be posting here today! First because I love Andrew and I think he is pretty darn awesome, and second because I try to eat unprocessed most of the year and it makes a HUGE difference when I do!

I’m a private chef, so I am always in the kitchen. Whether I am cooking for myself, or for a client, I’m always looking for the best recipes that I can make even healthier by using whole ingredients. I’m also totally obsessed with avocados! Like I think I might have a condition. I don’t think I’ve gone a day in the past few years without eating avocado in some way shape or form. So I’m excited to share my favorite avocado dressing recipe here today!

There is something super-comforting about adding a creamy dressing on top of any salad, and avocado is basically the perfect thing to make a creamy dressing without using any weird processed ingredients. This dressing works on farmers market salads that are loaded with fresh fruits and veggies and it also works perfectly on salads that have protein added in too, like grilled salmon, steak, or chicken.

Basically you can’t go wrong with this one! It’s so good you could even use it as a dip for some homemade chips.

Happy October Unprocessed!

Tomatillo Avocado Dressing Pic

Tomatillo Avocado Dressing
Recipe Type: Dressing
  • 1 pound tomatillos, husked and rinsed
  • ½ jalapeno, you can remove the seeds if you want, or leave them in for an extra kick
  • 1 small Spanish onion, quartered
  • 3 garlic cloves
  • 1 Tablespoon honey
  • 1 bunch fresh cilantro, roughly chopped
  • 1 avocado
  • 1 lime, juiced and zested
  • Salt and pepper to taste
  1. Combine all the ingredients in a blender or food processor.
  2. Process for 1-2 minutes until the dressing is smooth and creamy.
  3. Serve on salads as needed.
If you are not going to use all of the dressing, store it in an air tight container with a piece of plastic wrap on top of the dressing to make sure it says fresh and bright green!

October Unprocessed2012

This guest post was part of the October Unprocessed 2012 Challenge, in which more than 6,000 people pledged to eat no processed food for the month. Learn More.

9 Comments on "Tomatillo Avocado Dressing"
  1. .
    October 18, 2012 at 3:00 am

    [...] the link! Click on over to check out the Tomatillo Avocado Salad Dressing I created for October [...]

  2. Comment left on:
    October 18, 2012 at 7:03 am
    Cheryl says:

    Yummy! Can’t wait to try this recipe! I love avocados, too!!
    Thanks, Gaby.

    • Comment left on:
      October 18, 2012 at 12:06 pm
      Gaby says:

      sure thing Cherly!!

  3. Comment left on:
    October 18, 2012 at 8:09 am
    Alicia says:

    Sounds tasty! Can’t wait to try it. How long is it good for in the fridge??

    • Comment left on:
      October 18, 2012 at 12:07 pm
      Gaby says:

      Hi Alicia! I keep it around for about 4-5 days!

  4. Comment left on:
    October 18, 2012 at 10:51 am
    Monika says:

    I love avocado as well, so can’t wait to try this one!

  5. Comment left on:
    October 18, 2012 at 2:08 pm
    Summer says:

    Wow! Just made this for lunch with nachos….everyone loved it. Just when I was wondering how I was going to use up the rest of the tomatillos from our garden :)

  6. Comment left on:
    October 19, 2012 at 6:34 pm
    Traci says:

    This dressing sounds amazing. I am going to add this to my zip list. And thank you Gaby for giving the choice to leave in some of the jalapeño seeds. Recipes always say to take them out and I’ve always wondered why my salsa was always mild. I just recently realized to leave in the seeds. Looking forward to more recipes:)

  7. .
    November 2, 2012 at 4:43 pm

    [...] taking a peek and looking for a few that sound interesting to you.  Personally, I want to try the Tomatillo Avocado Dressing, I’m quite tempted to make some pancetta for my pork-fiend son, and I liked just about all of [...]

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