Description
Warm weather calls for fresh flavors! This vibrant salad reinvents the classic Caesar with roasted poblanos and creamy avocado.
Ingredients
Units
Scale
- 2 poblano peppers
- 1/2 tbsp olive oil
- 1/2 cup mayonnaise
- 2 tbsp (30 g) grated Parmesan cheese
- 1 tbsp (15 ml) lemon juice
- 1/2 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 cups (1893 ml) spring mix lettuce or mixed greens
- 3 corn on the cob (cooked, kernels cut off)
- 4 hard boiled eggs (halved)
- 2 avocado (pitted, sliced)
- 2 oz (57 g) shaved Parmesan cheese
- Blue corn tortilla chips (crushed, for topping)
Instructions
- Preheat oven to 350°F (177°C).
- Line a baking sheet with foil.
- Brush the poblano peppers with olive oil and roast them whole for 30 minutes, or until shriveled and fork-tender.
- Chop the roasted poblano peppers, discarding the stems, and add them to a blender (seeds included).
- Add 2 tablespoons of grated Parmesan cheese, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper to the blender.
- Blend until smooth.
- Divide the remaining salad ingredients between four bowls.
- Drizzle with dressing and top with tortilla chips just before serving.
Notes
- For smoky flavor, char the poblanos directly over a gas flame before roasting.
- To make the dressing creamier, add a tablespoon of sour cream or Greek yogurt.
- Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 150