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Caribbean Salad with Crispy Plantains and Avocado Mango Salsa in a Light Lemon Vinaigrette (gf)

If you’re looking for a summertime salad to take your taste buds on a vacay, look no further! The combination of crispy plantains, avo mango salsa, hearts of palm, cashews and some greens makes this meal of a salad well worth the little bit of effort. It doesn’t hurt to set the mood with some Bob Marley in the background.

Serves 4-6

Salad Ingredients

3 cups (loosely packed) baby lettuce or mixed lettuce greens, washed and roughly chopped

¼ cup cashews

½ cup hearts of palm, cut into rounds

Plaintain Ingredients

⅓ cup neutral tasting high-heat oil

2 large green plantains, sliced into ¼-inch-thick rounds

½ teaspoon garlic powder

¼ teaspoon sea salt

2 tablespoons fresh lime juice

1 tablespoon agave nectar

Dressing Ingredients

¼ cup extra-virgin olive oil

2 teaspoons agave nectar

2 tablespoons fresh lemon juice

1 tablespoon mustard, stone ground or German

½ teaspoon sea salt

¼ teaspoon finely ground black pepper

Avocado Mango Salsa Ingredients

1 ripe mango, peeled and diced

1 large ripe avocado

1 tablespoon fresh lime juice

½ teaspoon sea salt

½ teaspoon finely ground black pepper

1 tablespoon red onion, finely chopped

1 tablespoon neutral tasting oil

1 teaspoon hot sauce (or mango pepper sauce)

Directions

Place salad greens in a large bowl with enough room to toss with dressing, and set aside.

Toast cashews on a baking sheet at 375°F for about 5 minutes. Set aside.

For the plantains: Heat a large sauté pan and add oil. Over medium-high heat, add plantains, garlic powder and sea salt. Cook on each side for about 3 minutes, or until well browned. Remove from heat and place on a plate lined with a paper towel. Drizzle with lime juice and agave and set aside.

For the dressing: Place olive oil, agave, lemon juice, mustard, sea salt and black pepper in a blender or food processor. Blend until dressing is creamy and uniform.

For the salsa: Place diced mango in a large bowl. Peel and dice avocado and add to bowl. Add lime juice, sea salt, black pepper, onion, oil and hot sauce. Set aside, allowing flavors to develop.

To assemble the salad, add sliced hearts of palm and cashews to salad greens. Toss together with dressing. Top salad with plantains and salsa.