Green Banana Salad | Pacific Kids Food Revolution with UNICEF Pacific

green bananas

🥗Healthier: plantains

💰Cheaper: ripe bananas

Plantains offer a similar texture and flavor, while ripe bananas are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats, while vegetable oil is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is a cost-effective alternative.

cilantro

🥗Healthier: parsley

💰Cheaper: dill

Parsley is a milder herb that can substitute well for cilantro.

Wash hands before starting.

Cut the ends off the green bananas and drop them into boiling water with a little vinegar to prevent stickiness.

Cook the bananas for about 20 minutes until they split open.

Prepare the cucumber by cutting off the ends and scraping out the seeds before chopping it into pieces.

Boil green beans in salted water for about 3 minutes until bright green, then remove from water.

Add the cooked green bananas to the bowl.

Squeeze lime juice over the salad, ensuring to collect the seeds.

Add salt and black pepper to taste.

Drizzle vegetable oil over the salad and gently fold the ingredients together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary