Your Life A to Z Recipe: Thursday, May 29th, 2014 :Clementine and Avocado Salad with Poblano Buttermilk Dressing

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Clementine and Avocado Salad with Poblano Buttermilk Dressing

This refreshing salad is delicious as a side salad all year, but it can easily be served as a main dish salad in the summer by adding cooked shrimp or chicken.

Serves 8



    1 poblano chile, roasted, peeled, and seeded
    1/4 cup buttermilk
    1/4 cup mayonnaise
    1 tablespoon chopped green onion
    1 clove garlic, chopped
    1 teaspoon freshly squeezed lime juice
    1 teaspoon finely chopped fresh cilantro
    Salt and freshly ground black pepper to taste   


    2 bunches watercress, cleaned (about 3 cups)
    3 cups arugula, cleaned
    4 tangerines or clementines, peeled and sliced into rounds
    2 avocados, diced
    ½ cup crumbled cotija cheese (substitute goat or feta cheese)



Put all the dressing ingredients in a blender and puree until smooth.  Refrigerate until needed, up to one week.


In a large bowl, toss the greens with just enough of the dressing to moisten the leaves.  Divide the greens among 8 salad plates.  Top each mound of greens with slices of Clementine and diced avocados.  Drizzle a little more dressing over the salads and sprinkle each with a tablespoon of cotija cheese.