Avocado, Kale & Arugula Chop Salad

Name: Avocado, Kale & Arugula Chop Salad
Yield: 4 servings
Cuisine: American
Ingredients: Roasted poblano & lime dressing: 1 poblano pepper; Roasted poblano & lime dressing: juice from 1 small lime; Roasted poblano & lime dressing: 0.25 cup lightly packed cilantro leaves; Roasted poblano & lime dressing: 2 teaspoons coconut nectar (or sweetener of choice); Roasted poblano & lime dressing: 1 clove garlic, crushed; Roasted poblano & lime dressing: 0.5 cup extra virgin olive oil; Roasted poblano & lime dressing: sea salt, to taste; Salad: 0.5 one bunch kale, roughly chopped; Salad: 2 packed cups chopped arugula; Salad: 1 ripe avocado, sliced into chunks; Salad: 1 ripe peach, plum or pear, thinly sliced; Salad: 3 tablespoons toasted pepitas and or walnuts; Salad: sea salt

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This is our new favorite salad recipe. We've experimented with several modifications and have decided that you can do almost anything and it tastes great. Note: since the…

Directions

1
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).
2
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.
3
Make the salad. combine the greens, avocado, peach, pepitas, and a good sprinkle of salt with about 3-4 tablespoons of dressing and serve.

A Fork in the Road

We first tried this salad in early Spring in Seattle, when there are virtually no fresh peaches available, so we substituted plums and discovered that they make a very nice substitution. We also like to add walnuts in addition to the pepitas, and we like to lightly spice the nuts (paprika, garlic powder, and salt). As mentioned above, you can add and substitute freely and it will still turn out great - e.g., we used spinach and arugula once because we didn't have kale, and we also added chopped snap peas which was a great addition.