Chiles Rellenos Salad

Chiles Rellenos Salad is a vibrant, dairy-free twist on the classic Mexican dish, combining roasted peppers, fresh vegetables, and a zesty lime dressing for a refreshing meal. This salad is not only colorful but also packed with nutrients, making it a perfect light lunch or dinner option.

Ingredients

• Poblano peppers - 2 large
• Cherry tomatoes - 150 grams, halved
• Red onion - 50 grams, thinly sliced
• Avocado - 1 medium, diced
• Corn - 100 grams, cooked (fresh or canned)
• Cilantro - 15 grams, chopped
• Lime - 1, juiced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally, until the skin is blistered and charred.
3. Remove the roasted peppers from the oven and place them in a bowl, covering it with plastic wrap or a lid to steam for 10 minutes.
4. Once cooled, peel off the charred skin, remove the seeds, and chop the peppers into bite-sized pieces.
5. In a large mixing bowl, combine the halved cherry tomatoes, sliced red onion, diced avocado, cooked corn, and chopped cilantro.
6. Add the chopped roasted poblano to the bowl.
7. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper.
8. Pour the dressing over the salad and toss gently to combine all ingredients.
9. Serve immediately, garnished with additional cilantro if desired.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 32 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from the peppers and tomatoes, supporting immune health.
• High in fiber, promoting digestive health and satiety.

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