Print Options:

Spicy Avocado Poblano Salad

Serves 4

Time: 50 minutes. 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.

Spicy Avocado Poblano Salad

Photo: Annabelle Breakey; Styling: Karen Shinto
 4 medium poblano chiles (about 12 oz. total)
 2 tablespoons fresh lime juice, divided
 1 teaspoon kosher salt
 1/4 teaspoon honey
 1/8 teaspoon cayenne
 3 tablespoons avocado, safflower, or canola oil
 2 firm-ripe large avocados
 8 ounces 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
Step 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.

Step 2

Whisk together 1 tbsp. lime juice, the salt, honey, cayenne, and oil.

Step 3

Pit and peel avocados (see "How to Get the Most from Your Avocado," below). 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.

Step 4

Skin, stem, and seed poblanos. Cut into irregular 1- to 2-in. pieces.

Step 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.

Step 6

How to get the most from your avocado: flavor and beauty.

Step 7

Use it when it's just ripe. How to tell? Squeeze it with your whole hand; it should have the same "give" as chilled butter.

Step 8

Preserve the tastiest part, the dark green layer under the skin. First, remove the pit: Cut lengthwise around the middle to the center and twist halves apart. Thunk a chef's knife into pit and twist to pull out. To get pit off, slide against inner rim of kitchen sink. If you're mashing the avocado, scrape it out with a spoon. If you want beautiful, perfect slices and dice, score skin down center with a paring knife and carefully pull off peel.

Step 9

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 327Calories from Fat 74
% Daily Value *
Total Fat 27g42%

Saturated Fat 4.4g23%
Cholesterol 4mg2%
Sodium 397mg17%
Total Carbohydrate 20g7%

Dietary Fiber 6.1g25%
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.