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–+ servings

Rainbow Salad with Plantain Chips

A colorful and nutritious salad topped with crispy plantain chips.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Latin American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell peppers sliced
  • 1 cup red cabbage shredded
  • 1 cup corn cooked
Plantain Chips
  • 2 medium plantains sliced
  • 1 cup oil for frying
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon honey or agave syrup
  • salt to taste

Method
 

Prepare the Salad
  1. In a large bowl, combine cherry tomatoes, cucumber, bell peppers, red cabbage, and corn.
Fry the Plantain Chips
  1. Heat oil in a frying pan over medium heat. Fry the plantain slices until golden and crispy.
Make the Dressing
  1. In a small bowl, whisk together olive oil, lime juice, honey, and salt.
Assemble the Salad
  1. Drizzle the dressing over the salad and toss gently. Top with plantain chips before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 150mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Feel free to customize the salad with your favorite vegetables.

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