| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 326 | 17g | 4g | 42g |
| sugars | fibre | protein | salt |
| 21g | 9g | 5g | 0.36g |
While most associate New York with bustling streets, sky-high buildings, and its iconic hot dogs and bagels, one of the flavorful gems ‘The Big Apple’s’ boroughs invite you to savor is the classic recipe of Fried Plantain and Avocado Salad. The plantain, a fruit often mistaken for a banana, is a staple in Caribbean cuisine, and when paired with the soft, buttery texture of avocado, it culminates in a taste sensation that is at once comforting and packed with flavor intensity.
What’s So Special About This Recipe?
The Fried Plantain and Avocado Salad showcases simplicity while exploring an adventurous and exciting flavor profile. The slightly sweet plantain complements the creamy avocado, with an additional punch of freshness from the mixed greens and tomatoes. The corn adds a level of crunchiness, and the red onions lend a certain sharpness that’s tamed by the sweet and tangy honey-mustard dressing. It’s not just a salad; it’s an experience.
Diverse Flavors Rooted in Healthiness
This recipe doesn’t just win points for its delicious taste. In fact, the Fried Plantain and Avocado Salad is packed full of nutrients. Plantains are an excellent source of potassium and vitamin C, while avocados are rich in healthy fats, fiber, and vitamin E. The fresh greens provide an array of vitamins and believe it or not, the honey-mustard dressing isn’t just there to tickle your taste buds. Honey has long been celebrated for its antibacterial properties, while mustard serves as a good source of selenium, which supports the body’s immune system.
Want to really embrace the theme of a tropical escapade? The Fried Plantain and Avocado Salad pairs exceptionally well with a spicy chicken taco or a Jamaican jerk shrimp. The salad’s overlay of flavors balances out the heat from these dishes, creating a well-rounded, satisfying meal. And if you’re one of those sweet tooth enthusiasts, add a scoop of mango sorbet for dessert. The tropical notes from the sorbet will echo the flavor of the plantain, rounding of your culinary journey on a fantastic closing note.
Whether you’re a seasoned chef or a home cook looking to add some variety to your meal rotation, this Fried Plantain and Avocado Salad is a testament to the diversity and richness of food in New York City. It beautifully blends flavors, textures, and food cultures that embody the spirit of city’s cuisine. A bite of this and you’ll understand why this particular fusion recipe holds a special place in my heart, and why it’s soon to occupy a space in yours.
What You’ll Need
- 3 ripe plantains
- 2 large avocados
- 12 cups of fresh mixed greens
- 1 medium red onion
- 2 large tomatoes
- 1 cup of corn kernels
- 1/2 cup of olive oil divided
- Salt to taste
- Pepper to taste
- For the dressing:
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- 1 teaspoon of Dijon mustard
- Salt to taste
- Pepper to taste
Method
Step One
Begin by peeling the plantains and slicing them diagonally into 1-inch thick slices. Heat about 1/4 cup of olive oil in a large frying pan over medium heat. Once hot, fry the plantain slices until they are golden brown on both sides. This should take about 3-4 minutes per side. Once cooked, remove the plantains from the pan and drain them on a paper towel-lined plate. Sprinkle with salt and set aside.
Step Two
While the plantains are cooling, prepare the salad. Start by washing and drying the mixed greens. Once dry, put them in a large salad bowl. Thinly slice the red onion and chop the tomatoes into bite-size pieces. Add these to the bowl with the greens.
Step Three
Drain the corn kernels and rinse under cold water. Then, add these to the salad bowl. Once the plantains are cooled, slice them into bite-size pieces and add to the salad. Finally, cut the avocados into medium-sized pieces and add to the salad. Toss everything to combine.
Step Four
Now it’s time to make the dressing. In a small bowl, combine 1/4 cup of olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper. Whisk together until the dressing is well blended.
Step Five
Pour the dressing over the salad and toss to evenly distribute. Add additional salt and pepper if necessary.
Step Six
Your Fried Plantain and Avocado Salad is now ready to be served! It makes a delicious and colorful side dish for any meal, and the plantains add a nice touch of sweetness. Enjoy!
