Spicy Avocado Poblano Salad

Spicy Avocado Poblano Salad
Photo by Annabelle Breakey

Ingredients

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

View full recipe at My Recipes

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