Vincentian Green Fig 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 — 1 tbsp
- Salt and black pepper, — to taste
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: Boiled green bananas, called ‘figs’ locally, form the base of this refreshing salad, a way of turning a starchy staple into a lighter side, often served with grilled fish.
Tips: Toss the banana while still warm so it absorbs the dressing better. Don’t overcook or it will fall apart.
Variations: Add chopped hard-boiled egg for a more substantial salad; swap vinegar for lime juice.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Best served cold or at room temperature; reheat gently in a covered pan if desired.
Nutrition: Approx. 190 kcal, 3 g protein, 38 g carbohydrate, 5 g fat per serving.
FAQs:
Q: What is a green fig?
A: The local Caribbean name for an unripe green banana, used as a starchy vegetable.
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 — 1 tbsp
- Salt and black pepper, — to taste
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