Spicy Avocado Poblano Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - fresh lime juice
  • 1 teaspoons - kosher salt
  • 1/4 teaspoons - honey
  • 1/8 teaspoons - cayenne
  • 3 tablespoons - avocado, safflower or canola oil
  • Salad
  • 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.

    Brief Description

    Roasted chiles, silky avocado, and the crunch of jicama and radishes along with a sweet-spicy dressing.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Caribbean

    Prep Time: 25 min
    Cook Time: 10 min


    Health and complimentsllc.com

    Posted By:


    Posted On:

    January 29, 2015

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