Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.
Recipe information
Yield
Makes about 2 cups
Ingredients
½
medium avocado
1
romaine lettuce leaf, torn into pieces
1
serrano chile, finely chopped
¼
medium white onion
1
garlic clove, peeled
1
pound tomatillos (about 8), husks removed, rinsed, quartered
½
cup (packed) cilantro leaves with tender stems
Kosher salt
Need to make a substitution?
Preparation
Step 1
Scoop avocado flesh into a blender and add lettuce, chile, onion, garlic, tomatillos, and cilantro and blend until smooth; season with salt.
Step 2
Do Ahead: Salsa can be made 2 days ahead. Cover and chill.
Nutrition Per Serving
Per 8 servings
4 Tbsp. each: Calories (kcal) 40 Fat (g) 2.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 5 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 0