Ingredients with Measurements:
- 2 cups of buckshorn plantain leaves, washed and chopped
- 2 ripe avocados, peeled and diced
- 1/2 red onion, thinly sliced
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of lime juice
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the chopped buckshorn plantain leaves, diced avocado, thinly sliced red onion, and chopped cilantro.
2. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate until ready to serve.
10 minutes
Temperature: Room temperature
Serving size: 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 15g
- Carbohydrates: 11g
- Fiber: 7g
- Protein: 3g
Substitutions for ingredients:
- Buckshorn plantain leaves can be substituted with baby spinach or arugula.
- Red onion can be substituted with shallots or green onions.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced tomatoes or sliced cucumbers for extra crunch.
- Top with crumbled feta cheese or toasted nuts for added texture.
- Use a different dressing, such as a honey mustard or balsamic vinaigrette.
Tips and tricks:
- Make sure to use ripe avocados for the best flavor and texture.
- To prevent the avocado from turning brown, toss it with a little bit of lime or lemon juice before adding it to the salad.
- Adjust the amount of salt and pepper to your taste.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or lime wedges.
Garnishes:
- Cilantro leaves or lime wedges.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of rice or quinoa for a more filling meal.
Troubleshooting advice:
- If the salad is too acidic, add a little bit of honey or sugar to balance the flavors.
Food safety advice:
- Make sure to wash the buckshorn plantain leaves thoroughly before using them in the salad.
Food history:
- Buckshorn plantain is a leafy green vegetable that has been used in traditional medicine for its anti-inflammatory properties.
Flavor profiles:
- This salad is fresh, tangy, and slightly sweet.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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