Escape to the tropics with our vibrant Caribbean Salad, blending sweet fried plantains, lush avocados, robust red beans, and juicy tomatoes for an exotic, flavor-packed feast!
Get ready for a taste of the tropics with Caribbean Salad featuring plantains and avocados. It’s a sweet-meets-creamy combo that transports you to a sun-soaked paradise in every bite. With a colorful mix of fresh veggies, this salad is a quick and delicious escape for a vibrant, no-fuss meal that packs a punch.
Table of Contents
Reasons to Love This Salad
- I love that the combination of fried plantains and avocados brings a unique, tropical flavor.
- This Plantain Salad offers a delightful crunch from the crispy fried plantains, adding a satisfying texture.
- It’s rich in healthy fats from avocados, contributing to both flavor and nutritional value.
- This dish is versatile and perfect as a standalone meal, a side dish like our Saucy Puerto Rican Beans and Potatoes, or a vibrant addition to BBQs and picnics.
Recipe Ingredients
- Ripe Plantains: Key for their sweet, tropical flavor and unique texture.
- Cherry Tomatoes: Contribute a juicy, tangy freshness.
- Avocado: Offers a creamy, rich taste and texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Olive Oil for Coconut Oil in Dressing: Use extra virgin olive oil in place of coconut oil in the dressing for a more subtle flavor.
- Swap Red Beans for Black Beans: Use cooked black beans instead of red for a slightly different texture and taste.
How to Make Caribbean Salad
Step #1: Set a 10-inch or larger cast iron skillet on a burner set to medium-high heat. Once the pan is hot, add the coconut oil and allow it to coat the pan. Add the diced plantains and fry, turning occasionally, until golden brown; about 5 minutes total. Set aside to cool.
Step #2: Place the beans, tomato, red onion, and jalapeno in a large bowl. Whisk the dressing ingredients together in a small bowl, then add the dressing to the large bowl along with the fried plantains. Toss well to coat.
Step #3: Right before serving, gently fold the avocado and cilantro into the plantain mixture. Serve at once.
Expert Tips
- Plantain Peeling Tips: To peel a plantain, slice off both ends and avoid peeling them like a banana, which won’t work due to their tougher peel. Instead, use a sharp knife to score through the peel along each of the vertical ridges, and then you can easily remove the peel in strips.
- Use a Sturdy Pan: Make sure you fry the plantains in a sturdy pan like my favorite cast iron skillet; non-stick pans make it harder to get the caramelization you’re looking for in this plantain salad.
- Time-Saving Avocado Tool: Here is a tip for your avocados – save some time with this great 3-in-1 Avocado peeler, slicer, and pitter tool, making the avocado prep quick and hassle-free.
- Oil Absorption: Once fried, remove the plantain slices from the pan and place them onto a paper-towel-lined plate. This helps soak up any excess oil, ensuring your plantains are crispy and not overly greasy.
Frequently Asked Questions
Yes, feel free to customize it with your favorite veggies like bell peppers, corn, or cucumber for added crunch and flavor.
Absolutely, simply scale up the ingredients to make a larger quantity to serve a crowd.
Storage Info
To store Caribbean Salad with Plantains and Avocados, refrigerate it in an airtight container for up to 2 days. Due to the presence of avocados, it’s best enjoyed fresh to retain their creamy texture.
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Caribbean Salad with Plantains and Avocados Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 tablespoons coconut oil
- 2 ripe sliced plantains - peeled and diced
- 1 1/2 cups cooked red beans - 1 14-ounce can
- 1 1/2 cups halved cherry tomatoes
- 2 tablespoons chopped red onion
- 1 tablespoon minced jalapeno
- 1 avocado - peeled and cut into large chunks
- 1/4 cup chopped fresh cilantro leaves
For the Dressing
- Juice of one lime
- 2 tablespoons extra virgin olive oil
- 1 tsp sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Set a 10-inch or larger cast iron skillet on a burner set to medium-high heat. Once the pan is hot, add the coconut oil and allow it to coat the pan. Add the diced plantains and fry, turning occasionally, until golden brown; about 5 minutes total. Set aside to cool.
- Place the beans, tomato, red onion, and jalapeno in a large bowl. Whisk the dressing ingredients together in a small bowl, then add the dressing to the large bowl along with the fried plantains. Toss well to coat.
- Right before serving, gently fold the avocado and cilantro into the plantain mixture. Serve at once.
NOTES
Nutrition
Thanks for your fun recipes. I live in Portland too. (Washington county)
I mis the summer already, even though today is a beautiful sunny day in Autumn. In order to mature the plantains,from green to black, I wrapped them in newspaper and put them in a drawer in the kitchen. Same with the hard avocados. And in 2 wks, they should be ready for eating. In the summer, I put them inside the hot trunk in my car, in less than 5 days they are ready to be eaten.