FreePaleo
Roasted Plantain & Avocado Salad
Golden roasted plantains tossed with creamy avocado, lime, and cilantro for a simple sweet-savory salad.
Servings
4 servings
Prep
10 min
Cook
20 min
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.
Ingredients
- 2 ripe plantains — sliced
- 1 large avocado — cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon lime juice
- 1 tablespoon fresh cilantro — chopped, optional
Instructions
- 1Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2Toss plantain slices with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- 3Roast plantains for 15–20 minutes until golden and slightly caramelized, flipping halfway through.
- 4In a mixing bowl, combine roasted plantains with cubed avocado, lime juice, and chopped cilantro.
- 5Serve immediately as a light main or side salad.
Nutrition
220
Calories
2g
Protein
33g
Carbs
11g
Fat
5g
Fiber