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Poblano And Walnut Salad

Mexican.Chef's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Poblano chili 8 , seeded and sliced
  Lettuce leaves 12
  Watercress leaves 2 Ounce (60 Gram)
  Ripe tomatoes 3 , chopped
  Avocado 1 , chopped
  Walnut dressing 1⁄2 Cup (8 tbs)
  Walnuts 2 Ounce (60 Gram)
  Milk 4 Fluid Ounce (1/2 Cup, 125 Milliliter)
  Feta cheese 3 Ounce, crumbled (90 Gram)
  Sugar 1 Tablespoon
Directions

1. Heat oil in a frying pan over a medium heat, add chilies and cook, stirring, for 2-3 minutes or until crisp. Drain on absorbent kitchen paper.
2. To make dressing, place walnuts in a frying pan over a low heat and cook, stirring, for 3 minutes or until nuts are lightly toasted. Place nuts and milk in a food processor or blender and process until smooth. Add feta cheese and sugar and process until smooth.
3. To serve, place lettuce, watercress, tomatoes and avocado in a bowl, toss to combine, then pile onto a serving platter. Drizzle with dressing and scatter with chili strips and pomegranate seeds, if using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Fried
Dish: 
Salad
Ingredient: 
Walnut
Interest: 
Quick
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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