Tomatillo and Chile Pepper Salsa Salad - Delicious Decisions

cutting board with aha logo and vegetables

Try this fresh-tasting, crunchy salsa-style salad with fajitas or grilled chicken or pork. You’ll be surprised at how such a little bit of cheese adds such a big flavor change. 

Nutrition Facts

Tomatillo and Chile Pepper Salsa Salad - Delicious Decisions


48 Per Serving


4g Per Serving


1g Per Serving
Calories 48
Total Fat 2.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 6 mg
Sodium 143 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars g
Protein 4 g


Servings  4  

  • 1 cup finely chopped, peeled cucumber
  • 3 oz. tomatillos (finely chopped)
  • 1 1/2 oz. reduced-fat Monterey Jack or mozzarella cheese, cut into 1/4 cubes
  • 1 medium Anaheim pepper (seeded, ribs discarded, finely chopped)
  • 1/4 cup snipped, fresh cilantro
  • 2 Tbsp. finely chopped green onions (green and white parts)
  • 3 to 4 tsp. fresh lime juice
  • 1/8 tsp. salt


Tip: Click on step to mark as complete.

  1. In a medium bowl, combine all the ingredients. Let stand for 10 minutes to allow the flavors to blend. Serve immediately or cover and refrigerate for up to 2 hours.

Tip: Serving size 1/2 cup

Tip: Rich in vitamin A and a good source of vitamin C, tomatillos resemble small green tomatoes with thin, parchment-like coverings. They have a green tomato/lemon-herb-apple taste. When selecting tomatillos, choose firm ones and pull back the papery skin to make sure there are no blemishes or bruises. Tomatillos are available in the produce section of major supermarkets and in Hispanic markets.

This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.