Avocado Poblano Salad 
With Creamy Cilantro Dressing

This Avocado Poblano Salad offers a creamy dressing that you don't have to feel guilty about.
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201506-yjmag-avocado-salad

Serves 4
Using plain yogurt in dressing is a great way to ramp up nutrition—it’s high in protein and contains “good” bacteria that help you absorb nutrients like B vitamins. To save time, you can use cooked cocktail shrimp. See alsoQ+A: Why Are Avocados So Healthy, and How Can I Include More of Them in My Diet?

Ingredients

  • 4 poblano chilies (about 1 lb)
  • 1 lb medium shrimp, peeled,
  • de-veined, tails removed
  • 1 cup fresh cilantro,
  • stems and leaves
  • 1/3 cup plain low-fat yogurt
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 1/4 tsp freshly ground black pepper
  • 1 lb baby spinach
  • 1 4-oz package sprouts,
  • such as broccoli or alfalfa
  • 2 avocados, pitted and sliced
  • 8 radishes, thinly sliced
  • 1/2 cup chopped peanuts

Preparation

1. Heat broiler. Place chilies on a baking sheet and broil about 1 inch from flame, turning often, until the skins start to blacken, 5–10 minutes. Transfer to a bowl, cover with plastic wrap, and rest 5 minutes. Place shrimp on same baking sheet and broil, turning often until shrimp is pink and cooked through, 2–3 minutes. Peel and discard chili skins. Slice chilies into 1/2-inch strips and remove seeds.

2. In a blender, process cilantro, yogurt, lemon zest and juice, olive oil, garlic salt, onion powder, and pepper until smooth, adding 1–2 tbsp of water to reach desired consistency.

3. Divide spinach, sprouts, avocados, radishes, and chilies among four plates. Top with shrimp, dressing, and peanuts. Serve immediately.

Nutritional Info: 459 calories per serving, 29 g fat (4 g saturated), 25 g carbs, 9 g fiber, 28 g protein, 945 mg sodium

See also Grilled Peaches with Beet Greens and Hot-Pink Dressing

Nutrition Information

  • Serving Size: 4
  • Calories: 459
  • Carbohydrate Content: 25 g
  • Fat Content: 29 g
  • Fiber Content: 9 g
  • Protein Content: 28 g
  • Saturated Fat Content: 4 g