Plantain Salad

Plantain Salad

This vibrant, refreshing salad calls ripe, but firm plantains. The lime-honey dressing and crunchy vegetables bring it all together.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Trim off both ends of the plantains, then make a slit along the length of it. Don’t peel or remove the skin—the slit will make it easier to remove once cooked. Cut into 3 or 4 pieces.
  3. Step 3

    Place the plantains in a medium saucepan with enough water to cover with 1/2 teaspoon of the salt. Bring to a boil and simmer covered for about 10 to 15 minutes or until plantains are soft enough to allow a fork or tip of a sharp knife pass through with ease. Once cooked, drain the plantains and set aside to cool.
  4. Step 4

    Make the dressing by whisking the oil, lime juice, zest, honey, the rest of the salt and chili flakes together until creamy or shake together in a jar. Taste and adjust.
  5. Step 5

    Once the plantains are cool, remove the skins. Slice each piece in half lengthways and slice each half again so you have four slices in total. Finally, cut across to make the dice.
  6. Step 6

    Combine with the cucumber and peppers, then pour the dressing on top. Stir well and let rest for half an hour at room temperature so the flavors marry together.
  7. Step 7

    Put the lettuce in a large bowl and add the plantains and vegetables.
  8. Step 8

    Top with the olives, cilantro, cumin seeds, and peanuts. Serve and enjoy.