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Avocado, Kale & Arugula Chop w/ Roasted Poblano & Lime Dressing
Ingredients
- roasted poblano & lime dressing:
- 1 poblano pepper
- juice from 1 small lime
- 1/4 cup lightly packed cilantro leaves
- 2 teaspoons coconut nectar (or sweetener of choice)
- 1 clove garlic, crushed
- 1/2 cup extra virgin olive oil
- sea salt, to taste
- salad:
- 1/2 of one bunch curly kale, roughly chopped
- 2 packed cups chopped arugula
- 1 ripe avocado, sliced into chunks
- 1 ripe peach, thinly sliced
- 3 tablespoons toasted pepitas
- sea salt
Directions
- make the dressing. place the poblano pepper over a medium-low flame on a gas stovetop, turning it every 10-20 seconds until it's evenly charred and tender, about 5 minutes total. (alternatively, you can place the pepper under a broiler, turning the pepper as each side browns, about 15-20 minutes.) let the pepper cool completely, then peel the skin and discard it. rinse the pepper, then slice and de-rib it, and reserve the seeds* (optional).
- place the pepper and seeds (if using) in a blender, or a food processor fitted with a metal "s" blade. add the lime juice, cilantro, coconut nectar, garlic clove, oil, and salt to taste. blend on high for 30-45 seconds, until everything is broken down and blended. store the dressing in a lidded container in the refrigerator.
- make the salad. combine the greens, avocado, peach, pepitas, and a good sprinkle of salt with about 3-4 tablespoons of dressing and serve.
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