Avocado, Kale & Arugula Chop W/ Roasted Poblano & Lime Dressing

summertime is the season i can't be bothered to cook. every main dinner dish is essentially served with a side of a big green salad. i also haven't been into variety. i've learned in these new busier than usual moments, that variety isn't my friend. rather, the basics are what i can handle at the moment. that means my grocery list is somewhat a repeat of the week before. maybe there are some different herbs rotated in for a quick chimichurri sauce, or some cilantro to be thrown in guacamole or a salad dressing. same goes with the greens i buy. a big box of spinach for morning smoothies, baby arugula for lunch and dinner salads, and sometimes kale to shred and make a leafy meal more hearty. same goes with what goes in the salad. this time of year it's always peaches, avocado, and cucumber - always! sometimes there's time for a dressing that goes beyond lime/lemon juice, olive oil, and salt & pep, sometimes not.

poblano peppers are my favorite to cook with. they have just enough spice that doesn't completely hit you over the head, and their mild chili flavor is always the perfect amount. i had some time to play around in the kitchen the other week while amesy napped, and tried out a version of a charred poblano dressing (maybe you saw it on my Instagram stories?), which has become a weekly staple now. it's a really hearty dressing, so it stands up nicely to dark leafy greens like kale or collard greens, which is always a great choice for leftovers ;)

while i'm in a land that i hear is "forever summer" (i.e. LA), i know most of you are seeing the last of summer's stone fruits and peppers. so this salad bids adieu to summer and uses up the last bits of the season before we start talking about soups, and pumpkins, and chilly weather. it's a bright and punchy salad that can really go with any protein you choose. frank and i eat it with socca, or occasionally with shredded chicken in the mix. i imagine you could add some cooked lentils, black beans, or chickpeas in there and have it be just as tasty :)

sending big hugs in these last summer days, friends. XO!

avocado, kale & arugula chop w/ roasted poblano & lime dressing

since the dressing makes extra (probably enough for 2-3 salads) you could easily double the salad if you're serving a larger crowd/want extras for the week. however, if you're making extra for a weeklong salad, add the avocado and peach as you go, they won't last tossed in the salad at the beginning of the week.

| salad serves 4 as a side, 2 as a main |

roasted poblano & lime dressing (makes extra)

1 poblano pepper
juice from 1 small lime
1/4 cup lightly packed cilantro leaves
2 teaspoons coconut nectar (or sweetener of choice)
1 clove garlic, crushed
1/2 cup extra virgin olive oil
sea salt, to taste

salad

1/2 of one bunch curly kale, roughly chopped
2 packed cups chopped arugula
1 ripe avocado, sliced into chunks
1 ripe peach, thinly sliced
3 tablespoons toasted pepitas
sea salt

method

make the dressing. place the poblano pepper over a medium-low flame on a gas stovetop, turning it every 10-20 seconds until it's evenly charred and tender, about 5 minutes total. (alternatively, you can place the pepper under a broiler, turning the pepper as each side browns, about 15-20 minutes.) let the pepper cool completely, then peel the skin and discard it. rinse the pepper, then slice and de-rib it, and reserve the seeds* (optional).
place the pepper and seeds (if using) in a blender, or a food processor fitted with a metal "s" blade. add the lime juice, cilantro, coconut nectar, garlic clove, oil, and salt to taste. blend on high for 30-45 seconds, until everything is broken down and blended. store the dressing in a lidded container in the refrigerator.
make the salad. combine the greens, avocado, peach, pepitas, and a good sprinkle of salt with about 3-4 tablespoons of dressing and serve.