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–+ servings

Rainbow Salad with Plantain Chips

A vibrant and colorful salad featuring a variety of fresh vegetables and crispy plantain chips.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Caribbean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell peppers sliced
  • 1 cup red cabbage shredded
  • 1 cup carrots shredded
Plantain Chips
  • 2 medium plantains sliced thinly
  • 1 cup oil for frying
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon honey or agave syrup for vegan option
  • 1 teaspoon salt
  • 1 teaspoon pepper

Method
 

Prepare the Salad
  1. In a large salad bowl, combine cherry tomatoes, cucumber, bell peppers, red cabbage, and carrots.
Fry Plantain Chips
  1. Heat oil in a frying pan over medium heat. Fry the plantain slices until golden and crispy, about 3-4 minutes per side.
Make the Dressing
  1. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
Assemble the Salad
  1. Pour the dressing over the salad and toss to combine. Top with crispy plantain chips before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

This salad is perfect for a light lunch or as a side dish for dinner.

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