Recipe: Avocado-tomatillo sauce
Crab cakes with a trio of dipping sauces: Avocado-tomatillo, Gribiche and Piquillo pepper. (Eric Boyd, Los Angeles Times / April 16, 2014)
2 teaspoons kosher salt, divided
4 medium tomatillos, husked
1/2 cup cilantro leaves
1/4 cup coarsely chopped onion
1 to 2 teaspoons seeded, coarsely chopped serrano chile
1 ripe Hass avocado, peeled and cut into large chunks
1 tablespoon freshly squeezed lime juice
1. Bring a small pot of water with 1 teaspoon kosher salt to a boil over high heat. Add the tomatillos and blanch 3 minutes. Drain and set aside until cooled slightly.
2. Combine the tomatillos, cilantro, onion, chile, avocado and lime juice in a blender along with 1 teaspoon kosher salt. Purée until smooth. Serve immediately.
Each serving of 2 tablespoons: 36 calories; 1 gram protein; 3 grams carbohydrates; 2 grams fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 226 mg. sodium.