Caribbean Salad with Plantains and Avocados Recipe
Escape to the tropics with our vibrant Caribbean Salad, blending sweet fried plantains, lush avocados, robust red beans, and juicy tomatoes for an exotic, flavor-packed feast!
Servings: 1 serving
Calories: 412kcal
Ingredients
- 2 tablespoons coconut oil
- 2 ripe sliced plantains peeled and diced
- 1 1/2 cups cooked red beans 1 14-ounce can
- 1 1/2 cups halved cherry tomatoes
- 2 tablespoons chopped red onion
- 1 tablespoon minced jalapeno
- 1 avocado peeled and cut into large chunks
- 1/4 cup chopped fresh cilantro leaves
For the Dressing
- Juice of one lime
- 2 tablespoons extra virgin olive oil
- 1 tsp sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
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
If you are sensitive to spicy flavors, take care to remove all of the seeds and membranes from the jalapeno before using.
This recipe makes a salad of about 4-5 cups.
To store Caribbean Salad with Plantains and Avocados, refrigerate it in an airtight container for up to 2 days. Due to the presence of avocados, it's best enjoyed fresh to retain their creamy texture.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 52g | Protein: 9g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 161mg | Potassium: 1092mg | Fiber: 10g | Sugar: 19g | Vitamin A: 1464IU | Vitamin C: 40mg | Calcium: 37mg | Iron: 3mg
