Green Fig Salad || Green Banana

green figs

🥗Healthier: avocado

💰Cheaper: ripe bananas

Avocado provides creaminess while bananas add sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier and has a high smoke point.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion offers a milder flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a good alternative for acidity.

Boil green bananas with the skin on until they start opening, indicating they are done.

Chop 2 scallions and 1/2 onion, then set aside.

Dice 1/2 red bell pepper and 1/2 yellow bell pepper.

Once the green bananas are boiled, drain the water and transfer them to cold water to stop the cooking process and cool them down.

Peel the green bananas and dice them into chunks.

Boil the salt fish in water, covering the pot, for about 7 minutes. Repeat this process twice to remove excess salt.

After boiling, cool the salt fish in cold water and break it up using hands or a fork.

In the same pot used for boiling the salt fish, add coconut oil and heat it over medium heat.

Add the diced green bananas to the pot and cook for about 2 minutes to soften them slightly.

Add the chopped peppers and onions to the pot, mix everything together, and cook for an additional 2 minutes.

Season the salt fish mixture with onion powder, garlic powder, and black pepper for extra flavor.

In a bowl, combine the diced green bananas with the salt fish mixture and mix well. Let it cool, optionally in the refrigerator.

Add about 4 to 5 tablespoons of Hellmann's mayonnaise to the mixture and mix to your liking.

Taste the salad and adjust seasoning with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary