Sweet Plantain and Avocado Asian-Cuban Fusion Salad
By lifejuice
“I was inspired by Asia De Cuba’s Calamari salad which has bananas in it and is a little spicy. This one is delicious, and super healthy. Feel free to add coconut crusted shrimp or chicken to this dish!!”
Ingredients
- Ingredients: Salad
- Coconut oil (for roasting plantains)
- 2 sweet plantains
- 1 avocado
- 2 heads romaine lettuce
- 5 scallions
- 1 handful of chopped cilantro
- 2 tbsp shredded coconut + extra for topping
- Paprika (optional, for garnish)
- Ingredients: Dressing
- 1/2 cup rice wine vinegar
- 1 tbsp agave
- 2 clementine oranges
- 1 lime (juiced)
- 2 cloves garlic
- 1 1/2 tbsp white miso paste
- 1 tsp sesame oil
- 1 tsp cayenne (to taste, use less for less heat)
- 1 tsp of chili paste
- 1/4 cup of olive oil
Details
Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from thejuicenetwork.com
Preparation
Step 1
Cut plantains in ½-inch pieces and toss with coconut oil. Pre-heat oven, and roast coated plantains at 400 degrees for 20 minutes or until golden brown. Set aside.
Cut romaine lettuce, scallions, and cilantro, place in large salad bowl. Add shredded coconut.
Blend dressing ingredients in high speed blender (you will have extra).
Toss dressing into the salad.
Plate the dressed greens, then place roasted plantains and sliced avocado on top.
Top with shredded coconut, and a dash of paprika (for color) to garnish.
Enjoy!
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