Green Fig Salad

Name: Green Fig Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 6 unripe green bananas, chopped; 1/2 lb salted codfish, flaked; 1/2 cup mayonnaise; 1/2 cup red bell pepper, diced; 1/4 cup red onion, diced; 1 tbsp fresh lime juice; 1/4 tsp ground black pepper

A classic Caribbean salad made from boiled green bananas tossed with salt cod, crisp vegetables, and a creamy lime dressing.

40 minEasyServes 6220 cal/serving

CaribbeanSaladStovetopPescatarianHigh FiberHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeCorn-Free

Ingredients

6 unripe green bananas, chopped
1/2 lb salted codfish, flaked
1/2 cup mayonnaise
1/2 cup red bell pepper, diced
1/4 cup red onion, diced
1 tbsp fresh lime juice
1/4 tsp ground black pepper

Instructions

1

Boil 6 chopped unripe green bananas in salted water for 15 minutes until tender, then drain and cool.
2

Boil 1/2 lb flaked salted codfish in water for 10 minutes until cooked through to an internal temperature of 145F, then drain.
3

In a large bowl, whisk together 1/2 cup mayonnaise, 1 tbsp fresh lime juice, and 1/4 tsp ground black pepper.
4

Add 6 chopped unripe green bananas, 1/2 lb flaked salted codfish, 1/2 cup diced red bell pepper, and 1/4 cup diced red onion to the bowl.
5

Toss gently until well combined and chill before serving.

Questions

How long does Green Fig Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Green Fig Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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