Spicy Avocado-Poblano Salad
Roasted chiles, crunchy jicama and radishes, silky avocado, crumbly cheese, and a spicy-sweet dressing make this salad an explosion of flavor and texture.
4 poblano peppers
2 Tbsp. fresh lime juice, divided
1 tsp. salt
1 tsp. honey
1/8 tsp. cayenne
3 Tbsp. avocado oil
2 firm-ripe avocados
½ cup jicama, peeled and sliced into half-moons
¼ cup crumbled cotija cheese
¼ cup toasted pumpkin seeds
4 radishes, cut into matchsticks
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.
Whisk together 1 tbsp. lime juice, the salt, honey, cayenne, and oil. 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.-thick slices. Drizzle with remaining lime juice.
Skin, stem, and seed poblanos. Cut into irregular 1- to 2-in. pieces.
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.
--recipe compliments of Sunset Essential Western Cookbook
4 poblano peppers
2 Tbsp. fresh lime juice, divided
1 tsp. salt
1 tsp. honey
1/8 tsp. cayenne
3 Tbsp. avocado oil
2 firm-ripe avocados
½ cup jicama, peeled and sliced into half-moons
¼ cup crumbled cotija cheese
¼ cup toasted pumpkin seeds
4 radishes, cut into matchsticks
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.
Whisk together 1 tbsp. lime juice, the salt, honey, cayenne, and oil. 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.-thick slices. Drizzle with remaining lime juice.
Skin, stem, and seed poblanos. Cut into irregular 1- to 2-in. pieces.
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.
--recipe compliments of Sunset Essential Western Cookbook