{"id":7072083,"date":"2026-10-02T00:37:34","date_gmt":"2026-10-02T00:37:34","guid":{"rendered":"https:\/\/fivemor.com\/?p=7072083"},"modified":"2026-10-02T00:37:34","modified_gmt":"2026-10-02T00:37:34","slug":"tomatillo-salad-karens-kitchen-stories","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7072083","title":{"rendered":"Tomatillo Salad | Karen’s Kitchen Stories"},"content":{"rendered":"


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This tomatillo salad is bright flavored and refreshing. It’s made with a combination of fresh tomatillos and butterhead lettuce and dressed with a creamy tomatillo ranch-style dressing.\u00a0<\/p>\n

\"Tomatillo<\/a><\/div>\n

Fresh tomatillos are not actually tomatoes despite their appearance and their name. They come in a loose husk, and the skin is slightly sticky. They are actually related to gooseberries (aka golden berries).\u00a0 Typically they are cooked and used to make stews such as pozole verde<\/a>, enchilada sauce<\/a>, and\u00a0chile verde<\/a>, as well as\u00a0salsa verde<\/a>.\u00a0<\/p>\n

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This salad takes advantage of the fresh, tangy, sweet and sour bright flavor of the raw tomatillo. They are typically the size of a plum or an apricot, and the fruit is firm and bright green. I had actually never tried preparing them raw, but I had a couple of pounds of tomatillos that I wanted to have fun with.\u00a0<\/p>\n

As it turned out, this salad was wonderful and the creamy dressing was amazing. I was thrilled to have leftover dressing to use as a dip for chips, crudite, fries, and even chicken wings.\u00a0<\/p>\n

\"Fresh<\/a><\/div>\n

Ingredients in this Tomatillo Salad:<\/h2>\n

Tomatillos:<\/b> For both the salad and the dressing. To prep them, remove the husks and run the fruit under cold water and use your hands to remove any sticky residue. I recieved a couple of bags of tomatillos from Melissa’s Produce<\/a> that were already peeled and cleaned, which was a great convenience. They also sell them with the husks still attached<\/a>.\u00a0<\/p>\n

Butterhead Lettuce:<\/b> This lettuce usually comes as a full head. The leaves are green and tender with a mild flavor. This is also a great lettuce for using to make lettuce cups or to wrap egg rolls Vietnamese-style.\u00a0<\/p>\n

Sugar and Salt:<\/b> To slightly macerate the cut tomatillos and bring out their juices.\u00a0<\/p>\n

Pepitas:<\/b>\u00a0Also known and pumpkin seeds. Use roasted and salted ones. You can either roast them yourself or buy them already prepared.\u00a0<\/p>\n

For the Dressing:<\/b> Besides the tomatillos, you will also need fresh cilantro, a fresh jalape\u00f1o chile, fresh chives, fresh dill, granulated garlic, mayonnaise, and salt and pepper.\u00a0<\/p>\n

\"Tomatillo<\/a><\/div>\n

To Make this Salad:<\/h2>\n

First prepare the dressing. Process everything in a blender until smooth. You can make it up to four days in advance and keep it in the refrigerator.\u00a0<\/p>\n

To prepare the salad, first slice one pound of tomatillos and toss them in some sugar and salt and let them sit in a large bowl for about 10 minutes. Drain the tomatillos in a colander and put them back into the bowl. Do not rinse them.\u00a0<\/p>\n

Next, add the torn lettuce leaves and toss. Drizzle the mixture with the dressing and sprinkle with the pepitas.\u00a0<\/p>\n

\"Fresh<\/a><\/div>\n

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Make Ahead and Storage:\u00a0<\/h3>\n

You can make the dressing up to four days in advance, and you can also assemble the salad, minus the dressing and pepitas, ealier in the day and keep it in the refrigerator.\u00a0<\/p>\n

If you have leftovers, you can store them in the bowl in the refrigerator for a day or two. it will still be tasty and won’t be wilty like most green salads. While it’s not company worthy in presentation, you will still enjoy it packed for lunch the next day.\u00a0<\/p>\n

\"Tomatillo<\/a><\/div>\n

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“T” is for Tomatillos, Thyme, Tacos, Turkey, Tuna, Tortilla, and More!<\/h2>\n\n

As part of the 2026 Alphabet Challenge, we are sharing recipes that begin with “T” or include ingredients or methods that that begin with “T\u201d:<\/h4>\n

Last year (2025) for the letter “T,” I made Tangerine Ricotta Cookies<\/a>. For 2024 I made\u00a0Chicken Teriyaki Rice Bowls<\/a>. Both dishes are now on regular rotation in this house!\u00a0<\/p>\n

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Tomatillo Salad<\/h3>\n