...with a few friends. My original idea of serving this in a poblano boat capsized. But the pairing of flavors led me to a fresh salad on a bed of greens. With plenty of avocado, this salad does not need olive oil, but feel free to add a little if you would prefer. —Sagegreen
poblano peppers, roasted
bed of tender greens such as water spinach or baby spinach
sections from 2 pink grapefruit with all their juice
Haas avocados, diced
pickled jalapeno and sweet onion, or fresh minced
4 leaves of lemon verbena, chiffonade
pan roasted pistachios or Pepitas, if you need this to be nut-free
juice of 1 fresh lime
pinch of Aleppo pepper
pinch of Maldon salt flakes or pink Himalayan salt
Oven roast the poblano peppers at 375 degrees; check after 15 minutes or so and turn. When blistered all around, remove and place in a brown bag or plastic wrap. Then remove the skins. Cut and wipe out the seeds and membranes. Slice the poblano into inch long slivers. I love the color the oven method gives you, but you could use whatever method you like.
Plate a bed of greens. Arrange the poblano slivers, pink grapefruit sections and avocado on top. Add some diced pickled jalapeno and sweet onions (see my quick and easy recipe) http://www.food52.com/recipes/13497_pickled_hot_sweet_chili_peppers_and_onions or just use fresh ones. Add a chiffonade of lemon vebena. Top with freshly pan roasted pistachios or Pepitas, some Aleppo pepper and Maldon salt. Squeeze the juice of a lime to finish. Gently toss so the flavors cross pollinate.