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.