This charred tomatillo dressing is a sweet, creamy, and smokey addition to any southwestern salad. It will actually make you want to eat salad…which is kind of miraculous in my book. Try it today!
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I told Brooke that when her dad gets home from his training {63 days left!} we’re all going to go on a family vacation together. Except now I can’t decide where we should go.
WHYYYYY did I open my big mouth?
I’m thinking Disneyland, but there are so many other great options that I don’t know where to choose! If we go to Disney, we could also hit up other parts of SoCal and also eat lots of great food! I was also thinking a fun place might be Vancouver BC. Or SLC. Or Denver. Or Hawaii. Or Yellowstone. Or Chicago.
Can you tell I’m indecisive?
Basically, I just need you all to ban together and make this decision for me. Out of the spots I’ve listed, is there a more family-friendly spot that is better than the others? What about cheaper? We’d probably fly to most of these locations, except maybe SLC or Denver.
Or Hawaii.
{Just kidding Mom.}
Is there somewhere else I’ve missed? Have you taken your family somewhere that you completely LOVED? Tellllll meeeee nowwww!!
In other news: tomatillos.
Those are some weird fruits. Or are they vegetables? Who knows what they are. But they taste ah-mazing!
This is the very first recipe I’ve posted on my blog in the last 5 1/2 years that I’m using tomatillos for! I know, congratulations to me. But the cool thing is you get to benefit from this discovery too…because, well, this dressing paired with this salad is the new latest and greatest concoction I’ve come up with that is so crazy healthy and is absolutely positively delicious you’ll want to never stop eating your greens. Which is kind of shockingly impossible at my house because, allthecarbsandcheese.
It’s a problem. #thunderthighs
Anyways, this dressing is delicious on just about anything tex-mex. I love it on this salad, but it’s pretty tasty drizzled over very cheesy chicken nachos too…not that I know from experience or anything. I also want to make some chicken floutas, similar to the ones I tried in St. Louis and use this as a dip.
Now I got a hankering for some serious Mexican food….but first, here’s how to make it:
The first thing you’re going to want to do char your tomatillos. You can use the broiler or a gas stove top to get that charred action. As you can tell, I took no pictures of this. Smart girl, I am.
Anyways, once the tomatillos are good and charred, throw them into the blender with the rest of the other ingredients and blend until you’ve got your dressing.
Just like this! Taste and adjust your seasonings and toss it over your salad/nachos/floutas.
Or just drizzle it over the top and dig in face first.
I love the little black flecks in this dressing from the charred tomatillos! Yum yum! This dressing is one of my favorites and I hope you get to try it this week! Enjoy!
Printable recipe below 🙂
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