Spicy Avocado Poblano Salad

Ingredients

• 8 ounces jicama, peeled and sliced in thin half-moons
• ¼ cup toasted pumpkin seeds
• 2 tablespoons fresh lime juice, divided
• 4 radishes, cut into matchsticks
• ¼ teaspoon honey
• 1 teaspoon kosher salt
• 4 medium poblano chiles (about 12 oz. total)
• + 4 more ingredients
• • ¼ cup crumbled cotija cheese
  • 2 firm-ripe large avocados
  • ¹/₈ teaspoon cayenne
  • 3 tablespoons avocado, safflower, or canola oil

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 oil. 3. Pit and pee...

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