How to make a St. Lucian Green fig/banana Salad

saltfish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken is leaner, while canned tuna is more affordable.

green figs

🥗Healthier: zucchini

💰Cheaper: green bananas

Zucchini offers a similar texture while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats, while vegetable oil is more economical.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a lower-calorie alternative, while vinegar is more budget-friendly.

Cut off the heads and tails of the green bananas and make a slit down the middle.

Place the green bananas in cold water with sliced lemon to prevent browning.

Rinse the dried salt fish to remove excess salt and add it to a pan of cold water to boil.

Boil the green bananas until soft in the middle.

Strain the salt fish after its second boil and run it under cold water.

Peel the green bananas and transfer them to a bowl to cool down.

Break the salt fish into fairly big chunks.

Heat vegetable oil in a pan and add green seasoning, frying for about one minute.

Add the salt fish to the pan and fry on low to medium heat until coated with green seasoning.

Add frozen vegetables and a quarter teaspoon of mild curry powder, mixing until combined.

Peel and chop the cooled green bananas into little pieces.

Add the warm salt fish to the bowl with the chopped bananas and let it cool down.

Once cooled, add mayonnaise to the mixture to your desired consistency.

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