Spicy Avocado Poblano Salad

By Fred

Ingredients

• 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

Preparation

Step 1

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 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.

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