Best 3 Green Fig Salad Recipe Green Banana Recipes
Indulge in the unique and vibrant flavors of green figs and green bananas with our specially curated collection of recipes. Embark on a culinary journey with our refreshing Green Fig Salad recipe, where the sweetness of green figs harmonizes with the tangy dressing, creating a delightful symphony of flavors. For a delightful appetizer, try our Green Fig and Prosciutto Skewers, where the salty prosciutto perfectly complements the subtle sweetness of the figs. If you're craving something more substantial, our Green Fig and Chicken Stir-Fry is a perfect choice, offering a delightful blend of savory chicken, crunchy vegetables, and the unique taste of green figs. And for a tropical twist, our Green Banana and Coconut Curry is a must-try, combining the creaminess of coconut milk with the subtle sweetness of green bananas, resulting in a delectable and aromatic dish.
Let's cook with our recipes!
GREEN FIG (BANANA) SALAD
Steps:
- Wash and peel the green bananas.Boil for approximately 10 minutes and drain.
- Cut up the bananas into 1/2" pieces.
- Add the celery, sweet pepper, pimento, onion, salt, mayonnaise, mustard and pepper to taste.
- Add the peas and carrots and mix thoroughly. Served chilled.
GREEN FIG SALAD RECIPE (GREEN BANANA).
This Green Fig or Green Bananas salad is similar to a potato salad . One bite and I can see why St. Lucians are so proud of this amazing salad recipe. The unusual mix of green bananas and salt cod will leave you craving this dish time after time.
Provided by Cynthia Burke-Hynes
Categories Other Salads
Number Of Ingredients 9
Steps:
- 1. Prepare salt cod by simmering in water for 1/2 hour, drain salty water, add fresh water, and repeat 2 more times. After final simmer, drain and using a fork or your hands, break cod into small shredded bits.
- 2. The green cooking bananas will be very firm and difficult to peel. If there is a sap, do not get on clothing as it will stain, add vegetable oil to hands for easy handling. Trim off stem from both ends and run a knife down the full length of banana the depth of the peel. Cover with salted water and bring to a boil for 10 to 15 minutes, the cut you made will open up and allow for easy removal of the peel. The water will discolour while boiling, this is natural. Allow Bananas to cool, remove and chop into 1" pieces similar to potato salad.
- 3. Dice the bell peppers, chop scallions and parsley. Place a nonstick frying pan on a medium heat with the olive oil and add scallions, garlic, cod bits, green peppers and pepper. A HOT pepper may be added if you like the added heat. Turn down heat to med low and saute to bring out the natural flavours of these ingredients. Allow to cool.
- 4. In a large bowl place the diced (cooked and cooled) bananas, then top with the flavored ingredients (whiched should be cooled) and add mayonnaise. Taste to check for saltiness and adjust if necessary. Give it a good mix and Chill in refrigerator to allow flavours to get happy.
JOY'S GREEN BANANA SALAD
A recipe from my kitchen when I was in Puerto Rico made with green bananas, sweet onion and bacon in a vinegar dressing. I have served it to my North American friends and they love it as well. It is great to serve instead of the same ol' potato salad. Dare to try something new?
Provided by Joy
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
- Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
- Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 31.1 g, Cholesterol 80.6 mg, Fat 6.5 g, Fiber 0.6 g, Protein 11 g, SaturatedFat 1 g, Sodium 135.5 mg, Sugar 2 g
Tips:
- Choose the right figs: Look for fresh, ripe figs that are slightly soft to the touch. Avoid figs that are too hard or have bruises.
- Prepare the figs properly: Wash the figs thoroughly and remove the stems. If desired, you can peel the figs, but this is not necessary.
- Use a variety of greens: This salad is a great way to use up leftover greens. You can use a mix of baby spinach, arugula, kale, or any other greens that you have on hand.
- Add some crunch: To add some crunch to the salad, you can add chopped nuts or seeds. Some good options include walnuts, pecans, almonds, or sunflower seeds.
- Make a simple dressing: The dressing for this salad is a simple vinaigrette made with olive oil, balsamic vinegar, and Dijon mustard. You can also add a touch of honey or maple syrup to the dressing if you like.
- Serve immediately: This salad is best served immediately after it is made. The figs will start to lose their flavor if they sit in the dressing for too long.
Conclusion:
This green fig salad is a delicious and refreshing salad that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. So next time you have some fresh figs, give this salad a try!
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