Avocado Poblano Cream
With a few twists and turns, this Avocado Corn Chowder can be a salad, too. (M. Eileen Brown/ebrown@dailyherald.com)
1 poblano pepper, grilled
¼ cup raw or toasted pumpkin seeds
1 tablespoons lime juice
1 garlic clove, crushed
Salt to taste
¼ cup water or broth
1 avocado
Add the poblano pepper, pumpkin seeds, lime, garlic clove, ½ teaspoon salt and half the water to a blender. Blend on high until smooth. Add the avocado and blend to combine again. Add remaining water as needed. Salt to taste.
Serve over grilled romaine lettuce.
From Monique Costello at Happy Eats Heathy
