Sweet and Spicy Plantain Salad
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We prefer our salads like we prefer our frozen yogurt: loaded with toppings. This plant-based sweet and spicy plantain salad from Gaz Oakley’s cookbook, Plants-Only Kitchen, is a shining example.
“This is my go-to salad,” writes Oakley. “It has a beautiful array of sweet, spicy and tangy flavors, plus some lovely textures from the beans, plantain, avocado and mango. It’s great on its own or served as a side.”
Even better, the dressing comes together as you mix the ingredients, so you can spend less time washing dishes and more time eating.
Recipes excerpted with permission from Plants-Only Kitchen by Gaz Oakley published by Quadrille, May 2020.
Ingredients
1 tablespoon coconut oil
2 ripe plantains, peeled and sliced on an angle ¾ inches thick
1 teaspoon sea salt
½ mango, cubed
1 red onion, finely sliced
1 avocado, cubed
1 red chile (such as serrano), finely sliced
Handful of fresh cilantro, finely chopped
1 red bell pepper, seeded and diced
One 14-ounce can black-eyed peas (or beans of your choice), drained and rinsed
2 tablespoons mixed seeds
Juice of 1 lime
2 tablespoons maple syrup or agave nectar
1 tablespoon soy sauce or tamari
Directions
1. Place a non-stick skillet over medium heat and add the coconut oil. When hot, add the plantain. Fry the slices until caramelized, about 3 minutes per side.
2. Once fried, remove the plantain slices from the pan and place them onto a paper-towel-lined plate to soak up any excess oil. Season to taste with sea salt.
3. Add the fried plantain to a large bowl with the mango, onion, avocado, chile, cilantro, bell pepper, black-eyed peas, seeds, lime juice, maple syrup and soy sauce. Toss to thoroughly combine, then serve.
403 calories
14g fat
68g carbs
9g protein
29g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.