• Ingredients: 21
  • Serves: 3

Avocado and tomatillo dip with fresh tomatillos, large garlic cloves, california avocados, chopped fresh cilantro sprigs, fresh lime juice, or to taste, finely chopped red onion.


  • 3/4 lb. fresh tomatillos
  • 4 large garlic cloves
  • 3 California avocados
  • 1/2 cup chopped fresh cilantro sprigs
  • 1 1/2 tbsps. fresh lime juice, or to taste
  • 4 tbsps. finely chopped red onion

For dressing:

For the soup:

  • 4 tomatoes, cored and coarsely chopped
  • 5 shiitake mushrooms, soaked in 1 cup hot water
  • About 5 tsps. fermented black beans, or to taste,
  • 8 cups water
  • 1 1/2 lb. fresh spinach, trimmed and rinsed
  • 2 heads butter lettuce, rinsed, leaves scissor cut in wide strips
  • Sea salt to taste

For the garnish:

  • 1 cup fresh cilantro leaves, firmly packed
  • 3 scallions, trimmed and minced

Add and cook soup 30 seconds:

For serving:


  1. Step 1 Remove husks and rinse tomatillos under warm water to remove stickiness. Heat a well-seasoned cast-iron skillet or griddle over moderately high heat until hot but not smoking and lightly brown tomatillos and garlic in spots all over (do not let burn).

    For this step you will need

  2. Step 2 In a food processor pur&#233e tomatillos and garlic until smooth. Halve and pit avocados and scoop into tomatillo mixture.

    For this step you will need

  3. Step 3 Pulse until coarsely chopped. Stir in cilantro, lime juice, 3 tablespoons onion, and salt and pepper to taste.

    For this step you will need

Nutrition information

Calories 40 Carbohydrates 3 g (1%)
Fat 3 g (5%) Protein 1 g (1%)
Saturated Fat 0 g (2%) Sodium 2 mg (0%)
Polyunsaturated Fat 0 g Fiber 2 g (7%)
Monounsaturated Fat 2 g Cholesterol 0