Ensalada de Chiles Asados

Ensalada de Chiles Asados is a vibrant Mexican salad that combines smoky roasted peppers with fresh herbs and a tangy dressing. This keto-friendly dish is both refreshing and satisfying, perfect for a light meal or side.

Ingredients

• Poblano peppers - 2
• Red bell pepper - 1
• Avocado - 1
• Red onion - 50 grams
• Fresh cilantro - 30 grams
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the grill or a grill pan over medium-high heat.
2. Place the poblano and red bell pepper on the grill, turning occasionally, until the skins are charred and blistered, about 10-12 minutes.
3. Remove the peppers from the grill and place them in a bowl, covering it with plastic wrap to steam for 5 minutes.
4. Once cooled, peel off the charred skins, remove the seeds, and slice the peppers into strips.
5. Chop the avocado and red onion into small pieces.
6. In a large bowl, combine the roasted peppers, avocado, red onion, and chopped cilantro.
7. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
8. Pour the dressing over the salad and gently toss to combine.
9. Serve immediately, or let it chill in the refrigerator for 10 minutes for enhanced flavors.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 12 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from the peppers.
• Healthy fats from avocado support heart health.

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