We all love salads, so we would like to show you how versatile and filling a salad can be. Once you have a bed of fresh dressed greens, your options are endless.
We prefer a mixture of textures with a little creaminess and plenty of crunch from Puka plantain strips. This salad checks all the boxes.
This is a hearty and filling salad that can either be served on the side of a healthy dinner, or as a light lunch.
. ★★★★★ 5
PREP TIME
10 minutes
COOK TIME
n/a
TOTAL TIME
10 minutes
INGREDIENTS
Produce
1/2 cups dried Cranberries
10 oz Greens, mixed
1/2 cup Pomegranate, juice
1/4 cups Pomegranate seeds
Condiments
1 tbsp honey
1 tsp Dijon mustard
Oils & Vinegars
1/2 cup extra virgin Olive oil
2 tbsp Red wine vinegar
Nuts & Plantains
1/2 cups Walnuts
Several Puka Plantain Strips snapped
Dairy
3 oz Goat cheese
INSTRUCTIONS
Halve avocados, remove pit. Using a paring knife, score the avocado flesh. Use a large spoon to scoop cubed avocado in to large bowl.
Add remaining ingredients. Use a fork to lightly mash, and stir to combine.
Add additional salt or lime juice to desired taste. Transfer to clean bowl, and serve with Puka plantain strips.
Authentic guacamole doesn’t contain any unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, lime juice, jalapeno pepper, garlic and salt.
This combination of luscious, creamy avocado mixed with a variety of spices, herbs and aromatics is excellent with Puka Plantains Strips.
. ★★★★★ 5
PREP TIME
10 minutes
COOK TIME
n/a
TOTAL TIME
10 minutes
INGREDIENTS
2ripe avocados – the riper the better
2cloves garlic,minced
1/3cupred onion,chopped
1 roma (plum) tomato
1/4cup fresh cilantrochopped
2Tbsp freshly squeezed lime juice
1Tbspjalapenoseeded and diced
1 Tsp salt
* For a bit milder flavor, rinse and drain the minced onion in water before adding
INSTRUCTIONS
Halve avocados, remove pit. Using a paring knife, score the avocado flesh. Use a large spoon to scoop cubed avocado in to large bowl.
Add remaining ingredients. Use a fork to lightly mash, and stir to combine.
Add additional salt or lime juice to desired taste. Transfer to clean bowl, and serve with Puka plantain strips.
When mangoes are in season and plentiful, it’s hard to resist making mango ceviche. This particular recipe combines white fish, in a lime marinade and mango, which makes for a perfectly balanced ceviche that’s fresh, flavorful and healthy.
. ★★★★★ 5
PREP TIME
10 minutes
COOK TIME
n/a
TOTAL TIME
10 minutes
INGREDIENTS
1 poundfresh white fish cut into small cubes
1/2cup red onion finely diced
1 cup fresh lime juice (approx. 6 – 7 large limes)
1largefirm mango, peeled, pitted and cut into 1/2 inch cubes
2jalapeño peppersvery finely diced
1mediumavocadocut into 1/2-inch cubes
1/4cupfresh cilantro finely chopped
2teaspoonskosher salt
3/4teaspoonsblack pepper
INSTRUCTIONS
Place the fish, red onion and lime juice in a medium glass or plastic bowl. Toss with lime juice.
Cover and refrigerate for a minimum of 2 hours. Note: The lime juice must cover the fish completely.
Once the texture of the fish has turned opaque, add the remaining ingredients and gently mix to combine. Mix delicately so that the fish will continue to hold its shape.
Divide the ceviche into small bowls (or empty avocado shells) and serve immediately.
Serve cold with a generous amount of Puka plantain strips.