Southwest Corn Avocado Salad with Roasted Poblano Dressing

Nov 9

Prep Time: 15 mins | Cook Time: 30 min. | Course: Dinner | Servings: 4

Romaine greens with avocado, sweet corn, boiled eggs, blue chips and parmesan gets dressed with a roasted poblano dressing. Inspired by Sarah Mason of Honest Cooking https://honestcooking.com/roasted-poblano-caesar-salad/

1 head romaine lettuce, chopped

4 cobs of cooked corn, cut off the cob

4 boiled eggs, peeled and sliced

2 avocados, sliced

6 oz parmesan cheese, grated or curls

1 cup blue corn chips, some crushed

2 green onions, sliced

Roasted Poblano dressing:

2 poblano peppers

1 Tbsp olive oil

½ cup mayonnaise

2 Tbsp parmesan cheese, grated

1 Tbsp lemon juice

½ Tbsp dijon mustard

1 tsp worcestershire sauce

¼ tsp salt

¼ tsp pepper

Preheat oven to 350*. Brush poblano peppers with the olive oil and lay on a rimmed baking sheet. Bake peppers for 30 minutes (I also roasted the corn on the cob with the peppers). When peppers are cooked and cooled enough to handle, remove the core and seeds. Place peppers in the blender along with the mayonnaise, cheese, lemon juice, dijon, worcestershire, salt and pepper. Blend until smooth; pour into a mason jar and refrigerate until ready to serve.

Toss lettuce in a salad bowl with the corn, eggs, avocados, cheese, crushed chips and green onion slices. Place some chips around the edges of the bowl. Drizzle generously with the roasted poblano dressing and top with more parmesan as desired.