To make the dressing:
Set the oven to BROIL setting. Set your oven rack directly underneath the broiler.
Cut and seed the poblano pepper. Arrange on a small sheet pan and roast in the oven for about 5 minutes or until the skin is blackened and blistered.
In a small food processor or high speed blender, add roasted poblano, mayonnaise, sour cream, lime juice and sea salt. Process until smooth.
To make the onions, peppers and beef mixture:
Heat 1 tbsp oil in a large skillet over medium heat. Saute onion and peppers for 3-5 minutes; until just tender. Remove from pan and put aside.
Using the same skillet, add the ground beef and cook until browned. Add spices and a dash of sea salt.
To make the Salad:
Evenly divide cabbage and spinach among 4 bowls or use 1 large salad bowl if you think you will eat it all. Top with onions and peppers, ground beef and salsa.
Drizzle roasted poblano dressing over everything.