Caribbean Salad with Plantains and Avocados Recipe
User Reviews
4.4
Caribbean Salad with Plantains and Avocados Recipe
Description
Caribbean Salad with Plantains and Avocados is built around fried diced ripe plantains, which provide a soft, sweet texture, complemented by the creaminess of large avocado chunks. The other salad ingredients include cooked red beans, halved cherry tomatoes, chopped red onion, minced jalapeño, and fresh cilantro leaves, which add brightness and mild spiciness.
The dressing combines fresh lime juice, extra virgin olive oil, sugar, kosher salt, and freshly ground black pepper. This mixture adds a tangy, slightly sweet flavor that ties the salad components together. Frying plantains in coconut oil infuses a subtle coconut aroma enhancing the tropical profile.
The salad is tossed with the dressing before serving, with avocado and cilantro folded in last to prevent bruising. It is suitable as a side dish or a vegetarian main, offering a balance of sweet, tangy, creamy, and lightly spicy notes.
Adjust the jalapeño according to your heat preference and remove seeds if less spicy flavors are desired.
Ingredients
- 2 tablespoons coconut oil
- 2 plantain peeled and diced, ripe, sliced
- 1 1/2 cups red beans 1 14-ounce can, cooked
- 1 1/2 cups cherry tomato halved
- 2 tablespoons onion red, chopped
- 1 tablespoon jalapeño minced
- 1 avocado peeled and cut into large chunks
- 1/4 cup cilantro fresh, chopped leaves
For the Dressing
- lime juice juice of one lime
- 2 tablespoons extra virgin olive oil
- 1 tsp sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Set a 10-inch or larger cast iron skillet on a burner set to medium-high heat. Once the pan is hot, add the coconut oil and allow it to coat the pan. Add the diced plantains and fry, turning occasionally, until golden brown; about 5 minutes total. Set aside to cool.
- Place the beans, tomato, red onion, and jalapeno in a large bowl. Whisk the dressing ingredients together in a small bowl, then add the dressing to the large bowl along with the fried plantains. Toss well to coat.
- Right before serving, gently fold the avocado and cilantro into the plantain mixture. Serve at once.
Notes
- Remove seeds and membranes from the jalapeño to reduce spiciness if desired.
- This recipe yields about 4 to 5 cups of salad, suitable for multiple servings.
- Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- Consume soon after preparation to keep avocados creamy and prevent browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 412kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 161mg | 7% |
| Potassium | 1092mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 19g | 38% |
| Vitamin A | 1464IU | 29% |
| Vitamin C | 40mg | 44% |
| Calcium | 37mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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