Ingredients with Measurements:
- 2 ripe plantains
- 2 ripe avocados
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Peel the plantains and slice them into 1/2-inch rounds. Place them on a baking sheet lined with parchment paper and brush them with olive oil. Season with salt and pepper.
3. Roast the plantains in the oven for 20-25 minutes, or until they are golden brown and tender.
4. While the plantains are roasting, prepare the rest of the salad ingredients. Cut the avocados in half, remove the pit, and slice the flesh into thin wedges. Thinly slice the red onion and red bell pepper.
5. In a large mixing bowl, combine the roasted plantains, sliced avocado, red onion, red bell pepper, and chopped cilantro.
6. In a small bowl, whisk together the lime juice and olive oil. Season with salt and pepper to taste.
7. Pour the dressing over the salad and toss gently to combine.
8. Serve the salad immediately, garnished with additional cilantro if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Roast the plantains at 400°F.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 290
- Fat: 19g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 3g
Substitutions for ingredients:
- If you can't find ripe plantains, you can use ripe bananas instead.
- If you don't like cilantro, you can use parsley or basil instead.
- You can use lemon juice instead of lime juice.
Variations:
- Add some diced tomatoes or cucumber for extra freshness.
- Top the salad with some crumbled feta cheese or toasted nuts for extra crunch.
- Add some cooked quinoa or brown rice to make the salad more filling.
Tips and tricks:
- Make sure the plantains are ripe but still firm, so they hold their shape when roasted.
- You can roast the plantains ahead of time and store them in the fridge until ready to use.
- To prevent the avocado from turning brown, toss it with a little bit of lime or lemon juice before adding it to the salad.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold, so there's no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with some extra cilantro or sliced avocado.
Garnishes:
- Fresh cilantro
- Sliced avocado
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve this salad with some warm crusty bread or tortilla chips.
Troubleshooting advice:
- If the plantains are too ripe, they may turn mushy when roasted. Make sure they are still firm but ripe.
Food safety advice:
- Make sure to wash all the produce before using it.
- Store any leftover salad in the fridge and consume within 2 days.
Food history:
- Plantains are a staple food in many tropical countries, including the Caribbean and Latin America.
Flavor profiles:
- This salad is sweet, savory, and tangy, with a mix of textures from the roasted plantains and creamy avocado.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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