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Plantain and Cucumber Salad

Another dish that has me dreaming of tropical breezes, calm seas and palm trees. The plantains take on a creamy texture that's perfect with the crunchy cool cucumbers and juicy grapefruit.

3 ripe plantains, peeled, sliced into thin oblongs
2 red onions, thin half moon slices
1 cucumber, halved lengthwise, thinly sliced into half moons
1-2 stalks celery, thinly sliced on the diagonal
1 ruby grapefruit, peeled, sectioned
1-2 scallions, thinly sliced on the diagonal

1/2 cup extra virgin olive oil
2-3 teaspoons umeboshi or red wine vinegar
2-3 tablespoons balsamic vinegar
juice of 1-2 limes

Bring a pot of water to a boil and cook planatains until tender, 15-20 minutes. Drain well and, in the same water, cook onions for 1 minute. Drain and mix with plantains. Stir in cucumber, celery, grapefruit and scallions. Make the dressing by whisking ingredients together, adjusting seasoning to taste. Stir dressing into vegetable mixture, tossing gently to coat. Allow salad to marinate for 30 minutes before serving. 

Makes 5-6 servings. 


Frey Vineyards
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 The Fruit Company