Spicy Avocado-Poblano Salad with Boiled Eggs

I decided to use the cooking basics and combine the two techniques that I’ve covered so far into one dish: Spicy Avocado-Poblano Salad with Boiled Eggs.

The first basic technique that we talked about was “Roast a Chili Pepper“. For comparison, I roasted two chilies in the broiler and two over an open flame. The ones from the broiler were more consistently cooked (with no raw parts) but were a little harder to peel and took longer to roast. I think the longer cooking time actually made them sweeter and tastier.

These chilies were roasted in the broiler. The one on the top is peeled, the one on the bottom still has the peel on

These chilies were roasted on the gas burner. The one on the top is peeled, the one on the bottom still has the peel onThe second basic technique that we played with was “How to Boil an Egg“.

Spicy Avocado-Poblano Salad with Boiled Eggs is a really tasty and very healthy salad. The flavors combine to make a nice spice that leaves a little tingle in your mouth without the need to run to the nearest fire station.

There are different things helping to add spice to the salad – the poblano, the dressing, the radish, and the red onion.

The salad has lots of different textures as well. Crunchy from the radishes, red onion, and pepitas. Creamy from the avocado. Soft from the boiled egg. It’s so good and so easy. And, it makes a really pretty presentation with all those different colors.

You can top the salad with Queso Fresco or Cotija cheese, if desired

Related posts: Mexican Roasted Poblano and Corn Soup using your pepper roasting skills from the first installment of cooking basics.

Chili Peppers (with a chart showing how hot different types of chilies are)

Spicy Avocado-Poblano Salad with Boiled Eggs Recipe

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Spicy Avocado-Poblano Salad with Boiled Eggs

Servings 4

Author Debi

Ingredients

• 1 tablespoon fresh lime juice
• 1 teaspoon kosher salt
• 1/4 teaspoon honey
• 1/4 - 1/8 teaspoon cayenne pepper
• 3 tablespoons avocado or safflower oil
• 4 medium poblano pasilla, or Anaheim chiles
• 2 large ripe avocados
• 4 radishes cut into matchsticks
• 1/4 cup red onion thinly sliced
• 4 boiled eggs sliced
• 1/4 cup pepitas pumpkin seeds, toasted

Instructions

1. Whisk together lime juice, salt, honey, cayenne, and oil. Set aside.
2. Roast the chili. Cut into 1 to 2-inch strips. Pit, peel, and cut avocados in half.
3. On each of 4 plates, arrange poblano strips, avocado half, radishes, red onion, egg slices, and Mexican cheese (if using); drizzle with some dressing. Sprinkle with pumpkin seeds. Serve with lime wedges if desired.

Recipe Notes

For Printing: Find How to Roast a Chili Pepper here: https://lifecurrentsblog.com/cooking-basics-%E2%80%93-roast-a-chili-pepper/

Adapted from Sunset Magazine