Smashed Plantain Salad (Plant-Based, Fresh & Filling!)

For the Salad Base:

• 1 cup mixed greens (spinach, arugula, or lettuce)
• 1/4 cup cherry tomatoes (halved)
• 1/4 cup cucumber (diced)
• 1/4 cup red onion (thinly sliced)
• 1/4 avocado (sliced or diced)
• 1 tbsp fresh cilantro or parsley (chopped)

For the Zesty Dressing:

• 1 tbsp olive oil
• 1 tsp lime or lemon juice
• 1/2 tsp Dijon mustard or a pinch of chili flakes (optional, for a kick)
• Salt & pepper to taste

Optional Add-Ons (for extra crunch and protein):

• 2 tbsp cooked black beans or chickpeas
• Toasted seeds (like pumpkin or sunflower)
• Sliced radish or grated carrots

Step-by-Step Instructions

1. Prep the Plantains

• Start by boiling or roasting your plantains until fork-tender (about 10–12 minutes boiling, or 20–25 minutes roasting at 375°F/190°C).
• Once cooked, place them on a clean surface and gently smash them flat using the bottom of a cup or bowl. You want a chunky, rustic shape—not mashed.

For the Salad Base:

• 1 cup mixed greens (spinach, arugula, or lettuce)
• 1/4 cup cherry tomatoes (halved)
• 1/4 cup cucumber (diced)
• 1/4 cup red onion (thinly sliced)
• 1/4 avocado (sliced or diced)
• 1 tbsp fresh cilantro or parsley (chopped)

For the Zesty Dressing:

• 1 tbsp olive oil
• 1 tsp lime or lemon juice
• 1/2 tsp Dijon mustard or a pinch of chili flakes (optional, for a kick)
• Salt & pepper to taste

Optional Add-Ons (for extra crunch and protein):

• 2 tbsp cooked black beans or chickpeas
• Toasted seeds (like pumpkin or sunflower)
• Sliced radish or grated carrots

Step-by-Step Instructions

1. Prep the Plantains

• Start by boiling or roasting your plantains until fork-tender (about 10–12 minutes boiling, or 20–25 minutes roasting at 375°F/190°C).
• Once cooked, place them on a clean surface and gently smash them flat using the bottom of a cup or bowl. You want a chunky, rustic shape—not mashed.