Mexican green tomato salad (Ensalada de tomate verde) from My Mexico: A Culinary Odyssey with More than 300 Recipes by Diana Kennedy

  • avocados
  • cilantro
  • tomatillos
  • serrano chiles
  • queso fresco
  • chicharron
  • white onions
  • EYB Comments

    Best served on hot corn tortillas.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Best served on hot corn tortillas.

  • L.Nightshade on June 04, 2011

    This is a chopped salad with tomatillos, serrano chiles, white onion, and cilantro tossed with olive oil and a little salt. It is then topped with queso fresco, crumbled chicharron and avocado. A very easy, bright, and refreshing salad. I loved the flavors, and it was the perfect flavor contrast to the main course. I will be trotting this one out any time I'm cooking Mexican food. Plus, the leftover salad was tasty the next day in fish tacos.

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