Plantain Salad Imoyo
Discover a vibrant twist on classic salads with Plantain Salad Imoyo—an irresistible fusion of sweet, savory, and zesty flavors. This colorful dish brings together golden, pan-fried ripe plantains, crisp bell peppers, juicy cherry tomatoes, and the aromatic freshness of cilantro, all tossed in a tangy lime-honey dressing with a hint of cayenne pepper for a gentle kick. Perfect as a side dish or a light entrée, this tropical-inspired salad is ready in just 25 minutes and is a feast for both the eyes and palate. Packed with wholesome ingredients and a delightful mix of textures, Plantain Salad Imoyo is your go-to recipe for easy, healthy, and bold flavors. Great for picnics, potlucks, or a refreshing weeknight dinner!
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Recipe Information
Ingredients
- 2 pieces ripe plantains
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium red onion
- 1 cup cherry tomatoes
- 0.25 cup fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon honey
- 0.25 teaspoons cayenne pepper
Instructions
Peel the plantains and cut them into bite-sized cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Fry the plantain cubes in the skillet for 6-8 minutes, turning occasionally, until they are golden and cooked through. Sprinkle with 1/4 teaspoon of salt and set aside to cool.
Dice the red bell pepper, green bell pepper, and red onion into small bite-sized pieces and add them to a large mixing bowl.
Halve the cherry tomatoes and roughly chop the fresh cilantro. Add both to the mixing bowl with the other vegetables.
In a small bowl, whisk together 2 tablespoons of lime juice, 1 teaspoon of honey, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of black pepper, and the remaining 1/4 teaspoon of salt to create the dressing.
Once the plantains have cooled, add them to the mixing bowl with the vegetables.
Drizzle the dressing over the salad and gently toss everything together to ensure even coating.
Taste and adjust seasoning as needed. Garnish with additional fresh cilantro if desired.
Serve immediately or chill in the refrigerator for up to 1 hour before serving for a more refreshing salad.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 53.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2436 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
