Spicy Avocado Poblano Salad Recipe – Sunset Magazine

Ingredients

• 4 medium poblano chiles (about 12 oz. total)
• 2 tablespoons fresh lime juice, divided
• 1 teaspoon kosher salt
• 1/4 teaspoon honey
• 1/8 teaspoon cayenne
• 3 tablespoons avocado, safflower, or canola oil
• 2 firm-ripe large avocados
• 8 ounces jicama, peeled and sliced in thin half-moons
• 1/4 cup crumbled cotija cheese
• 1/4 cup toasted pumpkin seeds
• 4 radishes, cut into matchsticks