Run hard. Eat well.

Power Salad With Roasted Poblano Buttermilk Ranch Dressing

I have to say, I am huge fan of eating salads for lunch and dinner.  However, if I am going to eat only a salad for a meal, that salad had better be packed with protein and healthy carbs to fill me up!  Power Salad with Roasted Poblano Buttermilk Dressing does just that.  I often eat this after a hard running workout, and can literally feel it replenishing and fueling my body.  Not only is this salad gorgeous, it also provides vitamins from a large array of colorful vegetables, and is packed with protein, healthy fiber, and carbs from the shrimp, black beans, and brown rice.
Power Salad with Roasted Poblano Buttermilk Ranch is packed with flavor and protein! Beautiful and delicious!
The health term “eat the rainbow” certainly comes to mind with this gorgeous salad, as it literally offers every color of the rainbow.  It is as much a feast for the eyes as it is the taste buds!  As usual, feel free to use whatever vegetables you prefer, or may have on hand (seasonal eating is always best).  In my opinion, the more colors you use, the better!

Power Salad with Roasted Poblano Buttermilk Ranch is packed with flavor and protein! Beautiful and delicious!

I call this the power salad because it literally makes you feel powerful after you eat it.  Some heavy meals can weigh you down afterwards and make you want to take a nap, but this energizes and revitalizes (which is what real food often does).  It is clean and simple, yet full of flavor.  Even the ranch dressing packs a powerful punch of protein and vitamins.  Buttermilk ranch is typically made with mayonnaise, but this dressing uses yogurt instead, which adds an extra 10 grams of protein.  In my house full of growing kids, we use full-fat everything, but feel free to use nonfat yogurt if you’d like (Greek yogurt would be wonderful, too).  Also, a note on the poblano peppers:  if you can’t find them in the grocery store, they are often mis-labeled as pasilla peppers.  For a visual of what to look for, and a background of the poblano pepper, read all about it here.

Power Salad with Roasted Poblano Buttermilk Ranch is packed with flavor and protein! Beautiful and delicious!

Don’t forget to take a picture before you dig in.  Enjoy!

 

Print Recipe
Power Salad With Roasted Poblano Buttermilk Ranch Dressing
A Southwest style power salad that is packed with flavor and protein! A beautiful and delicious mixture of lettuce, fresh vegetables, shrimp, brown rice, and black beans. Top with a creamy and healthy roasted poblano buttermilk dressing.
Power Salad with Roasted Poblano Buttermilk Ranch is packed with flavor and protein! Beautiful and delicious!
Course salad
Cuisine Mexican
Prep Time 25 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course salad
Cuisine Mexican
Prep Time 25 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Power Salad with Roasted Poblano Buttermilk Ranch is packed with flavor and protein! Beautiful and delicious!
Instructions
  1. To make the dressing: Place poblano pepper in a dry cast iron skillet, and heat on high. When skin turns black and begins to smoke, rotate pepper until all sides are charred. Transfer to a plastic ziplock bag and seal (some people prefer a paper bag inside of a plastic bag). Set aside for 5 minutes. Remove the poblano pepper from the bag and slip off charred skins. Remove seeds and stems, roughly chop, and place in a food processor. Add cilantro, garlic, onion, and lime juice, and pulse until finely minced. Add the mixture to a bowl, and mix in buttermilk, yogurt, 1/4 tsp cumin, and 3/4 tsp salt. Cover, and refrigerate until ready to use.
  2. To make the shrimp: Mix the remaining 1/2 tsp cumin, chilli powder, and the remaining 1/2 tsp salt in a medium sized bowl. Add shrimp, and a small drizzle of olive oil. Mix well until shrimp are evenly coated on all sides. Heat a cast iron pan on medium heat. Drizzle a teaspoon or two of olive oil, and when hot, add the shrimp to the pan on a single layer. Cook until shrimp turn "just pink," about 2 minutes on each side (do not overcook). Turn off heat, and transfer shrimp to a plate.
  3. To make the salad: Layer a large salad bowl with lettuce, vegetables, brown rice, black beans, and shrimp. Top with roasted poblano ranch dressing, and garnish with cilantro, if desired.
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