Tuesday, May 22, 2012

Tomatillo-Parsley Salad

I tried tomatillos for the first time a few months ago - I know, shocking - and fell in love them. I bought a few too many the other day and decided to make a salad.

what you need:
  • 4 to 5 tomatillos (about 14 ounces by weight)
  • 3 sprigs of parsley 
  • 1 green onion, top included
  • 1/2 small to medium onion
  • 1 1/2 tablespoons organic extra virgin olive oil
  • 1 tablespoon homemade Kombucha (or vinegar works, too)
  • 10 to 15 grinds black peppercorns
  • 3/4 teaspoon Celtic sea salt
  • 1/4 teaspoon Coconut Aminos

what you do:

Cut tomatillos into bite sized chunks and place in a bowl. 
Chop parsley, onion, and green onion in a mini-chopper.
Add all remaining ingredients to tomatillos.
Mix everything really well and serve immediately. If you used Kombucha instead of vinegar you can let it sit at room temp for a few hours to get a little healthy fermentation going.
I ate this salad with left over Slow Cooker Chicken Gizzard and thought it was a good combination.

Guten Appetit!

This post is shared at Monday Mania, Fat Tuesday, Allergy Free Wednesday, and Freaky Friday.


  1. I'm fairly new to tomatillos too, but I do like them! I love the tanginess of your salad - sounds very tasty! I'm hosting a weekly carnival over summer specifically for salads of all types, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday - the link will be up!

    I hope to see you there:)

    1. So sorry I missed it. I hope you are doing another one this Sunday.