Vibrant Raw Plantain & Avocado Salad with Peanut Butter Dressing

I thought I had to give up plantain when I became a raw vegan.

I used to love them fried; they were so sticky and sweet, and they basically tasted fabulous with anything and everything, especially savory dishes with rice.

Lucky for us raw vegans, plantain is perfectly edible and delicious raw.

So go ahead and spoil yourself with this recipe!


Just make sure to use ripe plantains—when the plantain is mostly black, it’s ready to peel and enjoy.

Ingredients (Serves 2)

Salad

• 2 sliced ripe plantain

• 1 sliced avocado

• 3 tomato, chopped

• 4-5 spring onions, chopped

• 14 carrots, grated (use a peeler for longer, thicker strands)

• 2 small handfuls of radish, thinly sliced

Dressing

• 2 tbsp peanut butter

• 3 tbsp apple cider vinegar

• ½ tsp chili flakes

• ½ tsp sea salt (add more to taste)

• ½ tsp ground coriander

• 2 garlic cloves, finely chopped

Directions

1. Prepare the Salad

   • Wash the tomatoes, spring onions and carrots.
     
     

   • Slice plantain and avocado, chop tomatoes and spring onions, and grate the carrots.

   • Place all salad ingredients in a large plate. Layer the carrots on the bottom, the tomatoes, spring onions and place the plantain and avocado on the side of plate. It just looks nicer!

2. Make the Dressing

   • In a small bowl, combine peanut butter, apple cider vinegar, chili flakes, sea salt, coriander, and garlic.

   • Mix until smooth and well combined. Add more salt if necessary. 

3. Assemble the Salad

   • Pour the dressing over the salad until all ingredients are coated.

4. Serve

   • Enjoy, enjoy and enjoy the sweet flavours and contrasting textures!