Fustini's Oils and Vinegars
Spicy Caribbean Rainbow Salad

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Spicy Caribbean Rainbow Salad

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Spicy Caribbean Rainbow Salad



Ingredients

  • 1 plantain
  • 1 tablespoon Fustini's Persian Lime olive oil
  • 2 cups butter lettuce greens or baby spinach
  • 1 cup sliced papaya
  • ½ cup grape tomatoes sliced
  • ½ cup chickpeas
  • ¼ cup chopped red pepper
  • ¼ cup chopped green pepper
  • ¼ cup chopped cucumber
  • ¼ cup shredded carrot
  • ¼ cup chopped mango
  • ¼ cup pickled onion
  • 2 tablespoons roasted + salted pepitas
  • 1 avocado thinly sliced
  • 2 tablespoons sliced jalapeno pepper
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon toasted sesame seeds
  • lime wedges for serving
  • fried onions or plantain chips for topping
Spicy Lime Dressing
  • 2 limes juiced
  • ¼ cup chopped cilantro
  • 2 garlic cloves minced
  • 1 jalapeno pepper seeded and diced
  • 1 teaspoon honey
  • pinch of salt and pepper
  • ¾ cup Fustini's Persian Lime olive oil

Hint

Kick up the heat by using a Fustini's spicy-infused olive oil. adapted from howsweeteats.com


Directions

Step 1. 

Peel the plantain and chop it into chunks. Heat the skillet over medium heat and add the olive oil. Add the plantain and cook for 5 to 6 minutes, until it becomes golden brown. Remove it from the heat.


Step 2. 

Place the lettuce in the center of your plate. Build the rainbow salad around the lettuce, adding the papaya, tomatoes, chickpeas, plantains, peppers, cucumber, carrot and mango. Top with the pickled onions and the pepitas. Add the avocado in the middle, then sprinkle on the jalapeño slices and the basil, cilantro and mint. Sprinkle on the sesame seeds. Add a wedge of lime for spritzing.


Step 3. 
  • Garnish with crispy onions or some crunchy plantain chips! Drizzle with the dressing before serving.

Step 4.  Spicy Lime Dressing

Whisk together the lime juice, cilantro, garlic, pepper, honey, salt and pepper. Continue to whisk while streaming in the olive oil until the dressing is emulsified. This stays great in the fridge for up to a week!




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