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