Sweet & Tangy Plantain Salad
A zingy, zesty, and perfectly sweet, plantain salad sensation from the kitchen of Crystal Rivera.
By Crystal Rivera | @cookonyournerve
Here’s some guineos en escabeche inspiration for you - minus the green bananas, I know!
The yellow plantain is for my sweet cravings, and the cherry tomatoes are for that burst of spring and summer I so desperately miss. In addition to tomatoes and avocados, I imagine you can make this even more colorful and filling by adding a variety of sweet and hot peppers, added to the quick pickling process or kept fresh.
While you can make this the night before, I have served this several times an hour or two after mixing everything together. It still comes out flavorful. Just remember to add the avocado closer to serving!
About Crystal Rivera
Crystal Rivera, once a performing poet, is now a food stylist, food photographer, and recipe developer located in New York City. Recipes found on her blog are flavored, mostly, by seasons. Particularly the way seasons move in the city, from market to market. Quickly. Born a Russian-Puerto Rican Jew in Queens, NY, many of her dishes merge cuisines into poems.
You can see what she’s been admiring and cooking by following her on Instagram, as well as on her food blog. She’ll be happy to see you.
Check out Crystal's other Loisa recipes below:
Sweet & Tangy Plantain Salad
Classic Salad & Sides
Ingredients
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2 yellow plantains,* peeled
Olive oil, enough to coat
1/4 tsp Loisa Organic Adobo, per plantain
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2 small red onions, halved then sliced
¼ cup olive oil
¼ cup apple cider vinegar
2 garlic cloves, smashed
1 Loisa Organic Bay Leaves
½ tsp Loisa Organic Oregano
¼ tsp Loisa Organic Ground Cumin
½ tsp sugar
Loisa Sal Marina, to taste
Loisa Organic Ground Black Pepper, to taste
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Baked plantains, sliced
2 avocados, diced
½ lb cherry or grape tomatoes, halved
Cilantro, chopped, to taste
Pickled onions
Olives or capers (optional)
Loisa Sal Marina, to taste
Loisa Organic Ground Black Pepper, to taste
Directions
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Preheat oven to 400 degrees.
Place plantains on a sheet pan and drizzle olive oil over them, spreading the oil evenly around it along with adobo.
Bake for 15 minutes on one side, and 15 minutes on the other. Set aside.
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Place all ingredients in a saucepan set under medium heat.
Allow it to boil for about 5 minutes, then set aside in a small bowl.
I like the onions to still have a tiny bit of crispness to them while remaining a vibrant color. Boil longer for softer.
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Mix the sweet plantains, tomatoes, avocados, cilantro, and onion mixture together. Add in the olives or capers, if using.
Chill for at least 1-3 hours before serving.
If you plan on marinating this salad overnight, add the avocado and tomatoes next day right before serving.
Season with salt and pepper if necessary. Enjoy!
