Get ready to embark on a culinary journey that will transform your ordinary meal into a Caribbean paradise! This vibrant and mouthwatering Plantain and Avocado Salad is not just a recipe—it's an experience that combines the crispy, golden sweetness of fried plantains with the creamy richness of ripe avocados. Imagine a dish that captures the essence of Caribbean cuisine in every single bite, bringing together bold flavors and textures that will make your palate dance with excitement.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 2 ripe plantains, sliced
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup bell pepper, diced
- 2 tbsp lime juice
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Peel the ripe plantains and slice them into 1/2-inch thick rounds. Dice the avocado and set it aside. Thinly slice the red onion and dice the bell pepper.
- In a large bowl, combine the diced avocado, sliced red onion, and diced bell pepper. Gently toss them together to mix the flavors. Set this mixture aside while you prepare the plantains.
- Heat a skillet over medium heat and add enough oil for frying, approximately 1/4 inch deep in the pan. Allow the oil to heat until it shimmers, indicating it's ready for frying.
- Carefully add the sliced plantains to the hot oil in batches, ensuring not to overcrowd the pan. Fry the plantains for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
- Once the plantains are fried and drained, add them to the bowl with the avocado, red onion, and bell pepper mixture.
- Drizzle the lime juice over the salad and season with salt and pepper to taste. Gently toss all the ingredients together, being careful not to mash the avocado.
- Let the salad sit for a few minutes to allow the flavors to meld together. Serve the Caribbean Plantain and Avocado Salad at room temperature or slightly chilled as a refreshing side dish or light meal.
Tips
- Plantain Perfection: Choose plantains that are ripe but still firm. They should have a deep yellow color with some black spots, which indicates they're sweet but not mushy.
- Oil Temperature Matters: Ensure your oil is at the right temperature (around 350°F) for frying. If the oil is too cool, the plantains will absorb too much oil; if too hot, they'll burn quickly.
- Avoid Avocado Mush: When mixing the salad, use a gentle folding technique to keep the avocado chunks intact and prevent them from turning into a paste.
- Lime Juice Tip: Add the lime juice just before serving to keep the avocado fresh and prevent browning.
- Serving Suggestion: For an extra flavor boost, consider adding a sprinkle of fresh cilantro or a dash of Caribbean hot sauce for those who enjoy a bit of heat.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
