Spicy Avocado Poblano Salad
Description
Roasted chiles, crunchy jicama and radishes, silky avocado, crumbly cheese, and a spicy -sweet dressing make this salad an explosion of flavor and texture. Try it with pork chops or a juicy steak. Serves 4.
Ingredients
4 medium poblano chiles ( about 12 oz. total)
2 tbsp. fresh lime juice, devided
1 tsp. kosher salt
1/4 tsp honey
1/8 tsp. cayenne
3 tbsp. avocado, safflower, or canola oil
2 firm-ripe large avocados
8 oz. jicama, peeled and sliced in thin half-moons
1/4 cup crumbled cotija cheese
1/4 cup toasted pumpkin seeds
4 radishes, cut into matchsticks
2 tbsp. fresh lime juice, devided
1 tsp. kosher salt
1/4 tsp honey
1/8 tsp. cayenne
3 tbsp. avocado, safflower, or canola oil
2 firm-ripe large avocados
8 oz. jicama, peeled and sliced in thin half-moons
1/4 cup crumbled cotija cheese
1/4 cup toasted pumpkin seeds
4 radishes, cut into matchsticks
Instructions
1. Preheat oven to broil and set rack 4 in. from heat. Broil poblanos in a rimmed baking pan, turning as needed, until blackened all over, 10 minutes. Let sit on pan until skins are loosened, 15 to 20 minutes.
2.Whisk together 1 tbsp. lime juice, the salt, honey, cayenne, and oli.
3. Pit and peel avocados. Lay each avocado half cut side down, rest your hand gently on top, and slide knife through avocado horizontally to make 1/4 in.-yhick slices. Drizzle with remaining lime juice.
4. Skin, stem, and seed poblanos. Cut into irregular 1-to 2-in. pieces.
5. On each of 4 plates, arrange alternating layers of poblano pieces, avocado slices, and jicama; drizzle with some dressing. Add an other layer of poblanos and , avocados, drizzle with more dressing, and tuck remaining jicama slices into salads from the side. Sprinkle with cheese, pumpkin seeds, and radishes.
2.Whisk together 1 tbsp. lime juice, the salt, honey, cayenne, and oli.
3. Pit and peel avocados. Lay each avocado half cut side down, rest your hand gently on top, and slide knife through avocado horizontally to make 1/4 in.-yhick slices. Drizzle with remaining lime juice.
4. Skin, stem, and seed poblanos. Cut into irregular 1-to 2-in. pieces.
5. On each of 4 plates, arrange alternating layers of poblano pieces, avocado slices, and jicama; drizzle with some dressing. Add an other layer of poblanos and , avocados, drizzle with more dressing, and tuck remaining jicama slices into salads from the side. Sprinkle with cheese, pumpkin seeds, and radishes.
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