Green Banana Salad
The Quirky Foodster Team
Ingredients
- Green bananas, peeled and sliced — 4
- Red onion, thinly sliced — 1/2
- Tomato, diced — 1
- Olive oil — 2 tbsp
- White vinegar — 2 tbsp
- Dijon mustard — 1 tsp
- Fresh parsley, chopped Salt and black pepper, to taste — 1 tbsp
Method
- Boil the green banana slices in salted water for 12-15 minutes until just fork-tender; drain and cool slightly.
- Whisk together olive oil, vinegar, mustard, salt and pepper.
- Combine the warm banana slices with red onion and tomato in a bowl.
- Pour the dressing over and toss gently.
- Sprinkle with parsley and serve warm or at room temperature.
Introduction: A tangy salad of boiled green banana slices tossed in a light vinaigrette.
Cultural Background: Green bananas, boiled and cooled, form the base of this refreshing Saint Lucian salad, a way of turning a starchy staple into a lighter dish, often served alongside grilled fish.
Tips: Toss the banana while still warm so it absorbs the dressing better. Don’t overcook the banana or it will fall apart when tossed.
Variations: Add chopped hard-boiled egg for a more substantial salad; swap vinegar for lime juice for a brighter finish.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Best served cold or at room temperature; if reheating, warm gently for a few minutes in a covered pan.
Nutrition: Approx. 190 kcal, 3 g protein, 38 g carbohydrate, 5 g fat per serving.
FAQs:
Q: What is a green banana?
A: An unripe, starchy banana used as a vegetable rather than a sweet fruit, common throughout Caribbean cooking.
Q: Can I use plantain instead?
A: Green plantain can substitute, though the texture will be slightly denser.
- Green bananas, peeled and sliced — 4
- Red onion, thinly sliced — 1/2
- Tomato, diced — 1
- Olive oil — 2 tbsp
- White vinegar — 2 tbsp
- Dijon mustard — 1 tsp
- Fresh parsley, chopped Salt and black pepper, to taste — 1 tbsp
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