Plantain + Avocado Salad

The perfect side item.

The combination of the warm, crispy texture of the plantain and the cold, smooth texture of the avocado gets me every time.

Plantain + Avocado Salad

Ingredients:

Serves 2

• 1 very ripe plantains (the skin should be turning a dark color)
• 1/2 of an avocado, pitted and cubed
• 1-2 tbsp. olive oil/canola oil

This recipe is super simple (and cheap!!). Start by peeling the plantain. You will want to use a knife to make longitudinal slices, from the top to the bottom, all around the plantain. You will then peel the skin back to get to the meat of the fruit. Add the olive oil to a pan and heat on medium. Cut the plantains 1/2 in. thick rounds, and drop one by one into the pan. I like to cook mine for a while (possibly on the verge of overcooking?? probably.) But I have found that the longer I cook them, the sweeter the flavor and the softer the texture. Once your plantain has achieved a nice golden brown color and is cooked all the way through, remove from heat. Top with the cubed avocado and sprinkle with sea salt. 

In my opinion, this side serves best with a tropical flavored fish--such as pineapple, mango tilapia (if you're feeling crazy), but any flavoring of tilapia will be a lovely combination.

And for all you fellow college students in the middle of exams--this dish is great brain energy. Here's to carbohydrates and long nights of studying...Eat up!

xoxo,

L