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Spicy Avocado Poblano Salad
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Brief Description
Roasted chiles, silky avocado, and the crunch of jicama and radishes along with a sweet-spicy dressing.
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Main Ingredient
jicama
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Category: Salads
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Cuisine: Caribbean
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Prep Time: 25 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarradmin
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Posted On: Jan 29, 2015
Number of Servings:
Ingredients:
- 1 tablespoons - fresh lime juice
- 1 teaspoons - kosher salt
- 1/4 teaspoons - honey
- 1/8 teaspoons - cayenne
- 3 tablespoons - avocado, safflower or canola oil
- 4 - medium poblano chiles about 12 ounces total
- 2 - firm-ripe large avocados
- 1 tablespoons - fresh lime juice
- 8 ounces - jicama peeled, sliced in thin half-moons
- 1/4 cups - crumbled cotija cheese
- 1/4 cups - toasted pumpkin seeds
- 4 - radishes cut into matchsticks
Directions:
1. Preheat oven to broil and set rack 4 inches from heat. Broil poblanos in a rimmed baking pan, turning as needed, until blackened all over, about 10 minutes. Let sit on pan until skins are loosened, 15 to 20 minutes.
2. Whisk together the dressing ingredients in a small bowl and set aside.
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-inch-thick slices. Drizzle with remaining lime juice.
4. Skin, stem, and seed poblanos. Cut into irregular 1- to 2-inch pieces.
5. On each of 4 plates, arrange alternating layers of poblano pieces, avocado slices, and jicama; drizzle with some dressing. Add another 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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