Roasted Plantain & Avocado Salad

Roasting the plantain slices instead of frying them still gets you that caramelized edge and soft center, just with a lot less oil and cleanup involved — twenty minutes in a hot oven does the trick.

Keeping the ingredient list to plantains, avocado, and a handful of fresh seasonings makes this a naturally paleo-friendly plate, whether you serve it as a light main or a side. The contrast between the sweet roasted plantain and the cool, creamy avocado is really what makes this work, and a squeeze of lime and some cilantro tie the two together. It's best eaten the same day, while the plantains still have a little warmth to them.