Okay so here is the thing about guacamole. Most people make it the same way every single time and then wonder why it feels a little flat. I love a classic as much as anyone, but one day I had a pile of tomatillos on my counter and I thought, what if I roasted them and just folded the whole situation into the avocado? Friends. It changed everything. The charred tomatillo salsa verde brings this bright, smoky, slightly tart layer that makes the avocado taste even more like avocado, if that makes any sense. This is the dip I bring to literally every gathering now. It is strictly paleo, Whole30 compliant, and it takes about 25 minutes start to finish. Most of that time is just the broiler doing its thing while you hang out. The hardest part is not eating it straight off the baking sheet.

Nutritional Benefits

Avocado

  • Loaded with monounsaturated fatty acids, particularly oleic acid, which supports healthy inflammation levels and cardiovascular function.
  • A rich source of potassium, with more per serving than a banana, which helps regulate blood pressure and muscle function.
  • Contains fat-soluble vitamins E and K, plus folate and B6 for energy metabolism and brain health.
  • The healthy fats in avocado actually help your body absorb fat-soluble nutrients from the other ingredients you're eating alongside it.

Tomatillos

  • These little papery-husked gems are high in vitamin C and vitamin K, both important for immune defense and bone metabolism.
  • They contain withanolides, plant compounds studied for their antioxidant and anti-inflammatory properties.
  • Lower in sugar than most fruits and a good source of dietary fiber to support gut health and steady blood sugar.
  • Roasting concentrates their nutrients and deepens flavor without any need for additives or seed oils.

Serrano Pepper and Garlic

  • Serrano peppers deliver capsaicin, which supports metabolic rate and has been studied for its role in reducing inflammation.
  • Garlic is one of the most well-researched whole foods for immune support, containing allicin and other sulfur compounds with antimicrobial properties.
  • Together these two ingredients add bold flavor without sodium overload, which makes this dip far healthier than most store-bought options.
  • Roasting the garlic mellows the sharpness and makes it sweeter and more digestible for people who are sensitive to raw garlic.

FAQs

Can I make this ahead of time?

You can roast the tomatillo salsa verde up to 3 days ahead and keep it refrigerated in a sealed container. I recommend smashing and combining the avocado portion fresh right before serving for the best color and texture. If you do need to make the whole thing ahead, press plastic wrap directly onto the surface to limit oxidation and add a little extra lime juice on top.

How spicy is this dip?

With the serrano seeded, it has a medium warmth. If you want it mild, swap in a poblano pepper or skip the hot pepper altogether. If you want it fiery, leave those serrano seeds right in there or use two peppers. The tomatillo adds a natural tartness that balances heat really well, so you can go a little bolder than you might expect.

Is this recipe Whole30 compliant?

Yes, every ingredient in this recipe is Whole30 compliant. Just make sure the plantain chips you serve it with are made without seed oils or added sugar. Look for ones made with avocado oil or coconut oil, or just use raw sliced vegetables.

Can I use canned tomatillos instead of fresh?

You can in a pinch, but I really encourage you to use fresh here if you can find them. The whole point of this recipe is that the broiling and char on fresh tomatillos creates that smoky, complex depth. Canned tomatillos are already cooked and soft, so you lose that roasted layer. If you go canned, drain them well and just blend them with the other aromatics rather than broiling.

What do I serve this with to keep it paleo?

My go-to is plantain chips made with avocado oil or coconut oil. Beyond that, think sliced cucumber rounds, endive leaves, jicama sticks, carrot sticks, celery, or even thick-cut bell pepper strips. Basically anything crunchy and scoop-worthy works beautifully here.

If you make this, I really want to hear about it. Drop a comment below and tell me how you served it, or tag me over on Instagram so I can see your beautiful dip situation. And if you are looking for more paleo appetizers that are actually worth making, poke around the site. There is a lot of good stuff waiting for you.

How did your Smashed Avocado and Roasted Tomatillo Salsa Verde Dip turn out? Tag @ThatPaleoChick and share it! #PaleoAppetizer #RoastedTomatillo #AvocadoDip #Whole30Dip #PaleoPartyFood #GlutenFreeDip #ThatPaleoChick

Smashed Avocado and Roasted Tomatillo Salsa Verde Dip

Fresh smashed avocado meets a charred, tangy tomatillo salsa verde in this bold paleo appetizer dip. Roasting the tomatillos first pulls out a smoky depth you just can't get from a jar. Serve it with plantain chips or veggie dippers and watch it disappear.

  • Prep time:
  • Cook time:
  • Total time:
  • Servings: 6 servings

Ingredients

  • 6 medium tomatillos, husked and halved
  • 1 small white onion, quartered
  • 3 garlic cloves, unpeeled
  • 1 serrano pepper, halved and seeded (or keep seeds for more heat)
  • 1 tablespoon avocado oil
  • 3 large ripe Hass avocados, halved and pitted
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely diced red onion (for finishing)
  • Plantain chips or sliced raw vegetables, for serving

Instructions

  1. Preheat your oven broiler to high and position a rack about 6 inches from the heat. Line a rimmed baking sheet with parchment paper.
  2. Arrange the tomatillo halves cut-side up, onion quarters, unpeeled garlic cloves, and serrano pepper halves on the prepared baking sheet. Drizzle everything evenly with the avocado oil.
  3. Broil for 10 to 12 minutes, until the tomatillos are soft, slightly charred on the edges, and releasing their juices. The onion should have some color and the garlic skins will be lightly blistered. Remove from the oven and let cool for 5 minutes.
  4. Peel the roasted garlic cloves and add them to a food processor or blender along with all the roasted tomatillos, onion, serrano pepper, and any juices from the pan. Pulse 6 to 8 times until you have a chunky, pourable salsa verde. Taste and adjust salt if needed. Set aside.
  5. Scoop the avocado flesh into a medium mixing bowl. Add the lime juice, cumin, sea salt, and black pepper. Use a fork to smash to your preferred texture, leaving some chunks for body.
  6. Pour about half of the tomatillo salsa verde over the smashed avocado and fold it in gently with a spoon until just combined. You want streaks of green salsa through the creamy avocado, not a uniform blend.
  7. Transfer to a serving bowl. Spoon a little extra salsa verde over the top and scatter the finely diced red onion and fresh cilantro over everything.
  8. Serve immediately with plantain chips or your favorite raw veggie dippers. Store any leftovers with plastic wrap pressed directly onto the surface and refrigerate for up to one day.

Nutrition per serving

  • Calories: 165
  • Total Fat: 14g
  • Carbohydrates: 10g
  • Protein: 2g
  • Dietary Fiber: 5g
  • Sugar: 3g
That Paleo Chick Real food that heals
Recipe

RecipePaleoAppetizerGluten-Free

Fits these needs

Checked ingredient by ingredient. Tap one to see every recipe that fits.

Diet

Ingredients

    Instructions

      Nutrition Facts Amount per serving

      Estimated from the ingredients. Values vary with brands and portions.