Tomatillos don’t always get the spotlight they deserve outside of salsa verde, but this salad makes them the star. Thinly sliced and left raw, tomatillos lend a tart, citrusy crunch that wakes up the entire dish. Paired with juicy sweet peppers, buttery avocado, and tender corn, it’s a vibrant mix of textures and flavors—each bite just a little different from the last.
A punchy lime vinaigrette ties it all together, bringing in brightness with a touch of honey and spice from cumin. Cotija cheese adds a salty richness, while toasted pepitas give the salad a nutty finish. It’s the kind of dish that doesn’t try too hard but still steals the show on the plate, especially at barbecues, picnics, or as a fresh side for anything smoky or grilled.
Customizing This Dish
- Cheese: Swap cotija for crumbled feta, queso fresco, or leave it out entirely for a dairy-free version.
- Peppers: Use thinly sliced red bell peppers if mini sweet peppers aren’t available.
- Heat: Add thin slices of jalapeño or serrano pepper for some spice.
- Greens: Toss in a handful of arugula or shredded romaine to bulk it up into a heartier salad.
- Protein: Top with grilled chicken, shrimp, or black beans to make it a complete meal.
What to Serve With This Dish
- Grilled meats like flank steak, chicken thighs, or pork chops
- Tacos or tostadas (especially with barbacoa or carnitas)
- Mexican rice or cilantro-lime rice
- A platter of fresh-cut fruit like watermelon or mango
Storing & Serving Leftovers
Tomatillo salad is best enjoyed the day it's made, but leftovers will hold up well for about 1–2 days in the refrigerator. Store the salad in an airtight container and avoid stirring in the avocado until just before serving to prevent browning. If the salad has already been dressed, give it a quick toss and a squeeze of fresh lime juice to refresh the flavors before serving again.
Tomatillo Salad with Sweet Peppers, Corn and Avocado
For the salad:
- 1/2 lb raw tomatillos, husked, rinsed, and thinly sliced
- 1 cup mini sweet peppers, thinly sliced into rings or half-moons
- 1 ripe avocado, diced
- 1 cup fresh or thawed corn kernels (raw, grilled, or blanched)
- ¼ cup crumbled cotija cheese
- 3 tbsp toasted pepitas (pumpkin seeds)
- ¼ cup chopped fresh cilantro
For the lime vinaigrette:
- 1 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tsp honey or agave syrup
- ½ tsp ground cumin
- ¼ tsp salt, or to taste
- Freshly ground black pepper, to taste
- In a small bowl or jar, whisk together the lime juice, olive oil, honey, cumin, salt, and pepper until emulsified. Taste and adjust seasoning if needed.
- In a large bowl, combine the sliced tomatillos, mini sweet peppers, corn, and avocado.
- Pour the vinaigrette over the salad and gently toss to coat. Be careful not to mash the avocado.
- Transfer the salad to a serving platter or bowl. Sprinkle with cotija, toasted pepitas, and chopped cilantro. Serve immediately.
