A creamy tomatillo avocado dressing that’s just like the Mexican Goddess dressing you can find at the Chopt Creative Salad Co. restaurant chain! It’s perfect as a dip, sauce or dressing. Vegan, gluten-free, and paleo-friendly.
Raise your hand if you’re intimidated by tomatillos… just me? Didn’t think so! Before this recipe, I had never purchased or cooked with tomatillos. I don’t know why but they’ve always intimidated me. I’d always see them sitting next to the jalapeños and think I should pick one or two up, but never did… until recently.
In case you’re new to tomatillos like me, I thought I would share a little more info about them.
“Tomatillo” means “little tomato” in Spanish but don’t let the translation fool you – that’s not what it is.
Compared to tomatoes, tomatillos taste more like a vegetable, are more acidic and less sweet and are more dense, less watery. They have dry leafy husks wrapped around that you simply remove and then rinse. Prepped and ready to go, you can use tomatillos raw, boiled or roasted in a huge variety of dishes. You’ll have to share your favorite tomatillo recipes now that I’m not afraid anymore. 😉
This recipe for is a copycat recipe for the Mexican Goddess Dressing at Chopt Creative Salad Co. I tested this recipe at least 6-7 times trying to get it to taste as close as possible to the Chopt dressing and I think it’s pretty spot on. The secret ingredient is the white balsamic vinegar — it adds the perfect amount of sweetness to the dressing that balances with heat from the jalapeño perfectly.
It’s like a creamy salsa (and it packs a bit of heat) so it’s perfect as a dip for veggies and chips or as a dressing for Mexican-themed salads. (Hint hint: I’ll be sharing a shrimp salad that pairs amazingly with this dressing later this week!).
This tomatillo dressing will stay fresh for up to 5 day in the fridge when stored in an airtight container.
If you make this tomatillo dressing be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!