Roasted Poblano And Pink Grapefruit Salad Recipe

Name: Roasted Poblano And Pink Grapefruit Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano peppers, roasted; bed of tender greens such as water spinach or baby spinach; sections from 2 pink grapefruit with all their juice; 2 Haas avocados, diced; 1 ounce pickled jalapeno and sweet onion, or fresh minced; 4 leaves of lemon verbena, chiffonade; 2 ounces pan roasted pistachios or Pepitas, if you need this to be nut-free; juice of 1 fresh lime; pinch of Aleppo pepper; pinch of Maldon salt flakes or pink Himalayan salt

Servings: persons

2 poblano peppers, roasted
bed of tender greens such as water spinach or baby spinach
sections from 2 pink grapefruit with all their juice
2 Haas avocados, diced
1 ounce pickled jalapeno and sweet onion, or fresh minced
4 leaves of lemon verbena, chiffonade
2 ounces pan roasted pistachios or Pepitas, if you need this to be nut-free
juice of 1 fresh lime
pinch of Aleppo pepper
pinch of Maldon salt flakes or pink Himalayan salt

1
Oven roast the poblano peppers at 375 degrees; check after 15 minutes or so and turn. When blistered all around, remove and place in a brown bag or plastic wrap. Then remove the skins. Cut and wipe out the seeds and membranes. Slice the poblano into inch long slivers. I love the color the oven method gives you, but you could use whatever method you like.
2
Plate a bed of greens. Arrange the poblano slivers, pink grapefruit sections and avocado on top. Add some diced pickled jalapeno and sweet onions (see my quick and easy recipe) http://www.food52.com/recipes/13497_pickled_hot_sweet_chili_peppers_and_onions or just use fresh ones. Add a chiffonade of lemon vebena. Top with freshly pan roasted pistachios or Pepitas, some Aleppo pepper and Maldon salt. Squeeze the juice of a lime to finish. Gently toss so the flavors cross pollinate.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 poblano peppers, roasted, bed of tender greens such as water spinach or baby spinach, sections from 2 pink grapefruit with all their juice, 2 Haas avocados, diced, and more.

Yes, Roasted Poblano And Pink Grapefruit Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Poblano And Pink Grapefruit Salad

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