Raw Tomatillo Salad with Blueberries ♥

Raw Tomatillo Salad with Blueberries, so simple, so lovely, so delish. Low-carb, paleo, gluten-free, vegan, Weight Watchers friendly.
Today's quick 'n' easy summer salad recipe: Anyone else wonder what-in-heck to do with all the fresh tomatillos that are so beautiful right now? Try the tomatillos raw in this simple salad – isn't it pretty?! – just be sure to follow my quick technique for making tomatillos taste extra sweet and citrusy. Weight Watchers Friendly, low-carb, gluten-free, paleo. Not just vegan, "Vegan Done Real".

Every year, I seem to fall in love – head-over-heels in love – with a new vegetable. It's never a new-to-me vegetable, instead an old friend suddenly experienced with new tastebuds. Last fall, it was the tomatillo! When the garden threw off one husk-wrapped, heavy-in-the-hand fruit after another, I tried to figure out how to use so many tomatillos. For a couple of weeks, they sat in a basket on the counter, sure to go bad, waiting on my decision.

By accident, I figured out that the direction that you cut tomatillos makes a difference! If you cut them lengthwise, pole to pole, they taste oh-so-very-very sweet and citrusy! Uncooked! Adorned with no more than a little lime juice and good olive oil! Blueberries? They were in the fridge and lemon and blueberries are a natural pair and bright green and blue look so very pretty together – yes, a match made in heaven!


Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

1 pound tomatillos
Lime juice
Olive oil

Peel off and discard the papery husks. Wash the tomatillos well, rubbing them with your hand to remove the sticky residue on the skins – then wash your hands, otherwise that residue will dry and crack and itch. Cut the tomatillos in half lengthwise, then cut each half lengthwise into bite-size pieces. Combine in a bowl, sprinkle with lime juice, a tiny splash of olive oil. Scatter a few blueberries over top. Dig in!

MAKE-AHEAD Can be made two to three hours ahead and refrigerated. Best served not-cold but not-room-temperature either.

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Still Hungry?


~ Turkey on Pita with Tomatillo Sauce ~
~ Veggie Burritos with Cilantro Sauce ~
~ Homemade Guacamole with Tomatillos ~
~ more tomatillo recipes ~
from A Veggie Venture

~ Fall Stew Baked in a Whole Pumpkin ~
~ Green Chili Sauce (Salsa Verde) ~
~ more tomatillo recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2014

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Looks great! Thanks for sharing your recipe.

  2. AnonymousJuly 22, 2014

    your photo shows herbs---is it mint or basil or both?

  3. Weight Watchers ~ Thanks!

    Anonymous ~ Aiii, I broke my own rule, to not garnish with an ingredient that’s not in the dish itself. That said, a little basil (as picture) or mint wouldn’t hurt, it’s just not necessary. Thanks for the careful catch!

  4. I use tomatillos in some Mexican dishes, but that's about it. I really need to play with this ingredient more. I'd never have thought of combining it with blueberries, but I love the idea. Brilliant! Thanks.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna