Since spring is in the air, the weather is getting warmer and it’s holiday time. For those of you that celebrate this weekend, it’s Passover and Easter where families come together and feast. No matter which religion you are, for me food is what brings us all together. I know this Plantain & kale salad is a winner at every table.
There are so many family favorites, and traditional foods on these holidays its hard to pick which is my favorite. Therefore, when planning and preparing for this holiday feast, I try to make a little of everything, keeping in mind that I always want it to be simple, easy and healthy. Hence this super simple, fresh plantain & kale salad.
Here is a great example of that, a plantain & kale salad, as a side dish. It’s fresh, light and bursting with flavors in addition to its amazing nutritional benefits. It’s vegan, and only contains a few simple ingredients.
About the Plantains…
The plantain in this salad is used like a “crouton” and adds an extra crunch. This is great for all the grain-free people out there that are looking for a crouton substitute. In addition to being tasty, this golden superfood is a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium.
Superstar Kale
Of course the superstar of the salad is kale, which is an amazing vegetable from the cruciferous family. Kale is known to be the vegetable with the most vitamins and minerals from any other vegetable. It’s fresh and flavorful and can be made hours before the meal and not get soggy.
Also did you know that you can make your own plantain chips to munch on, while preparing for this salad, killing two birds with one stone. Instead of cutting the plantains into cubes, slice them into thin rounds and fry them up together with your croutons. You can enjoy these on their own, or dip them into something yummy, like ranch, hummus, or BBQ sauce.
Hope you like it, and try it out for your holiday feast. Happy cooking!
INGREDIENTS
1 green plantain banana cubed (small) or sliced
2 cups of kale (rinsed, de-stemmed, chopped)
3 tablespoons olive oil
Juice of 1 lemon
Juice from 1/2 an orange
1 teaspoon coconut aminos
1 teaspoon grated ginger
2 tablespoons coconut or avocado oil (for frying)
Salt and pepper to taste
DIRECTIONS
Cut the Banana into small bite sized slices
Pre-heat the coconut oil in a frying pan and add the banana slices. Lightly pan fry on each side until lightly browned. Sprinkle with sea salt and place on paper towel to cool when done.
In a small bowl wisk together olive oil, lemon and orange juice, coconut amino, and ginger for your dressing.
Place the kale in a large bowl, and chop into thin ribbons (chiffinade). Add in dressing and massage with hands until kale leaves are broken down and soft. They will turn deep green in color and look wilted. Adjust salt and pepper and sprinkle plantain into salad. Mix well and enjoy.