A couple of years ago I watched a documentary about banana cultivation in Costa Rica. I cannot remember the title or any other details about this great documentary (shame on me, I know), but what is still in my mind is the part where they filmed a women preparing a banana salad. Banana salad? Yes, banana salad! Sounds weird, but it turned out to be fabulous. The only drawback is that it needs to be eaten right away. Don’t let it stand to long or it gets mushy. It is the last thing you want to prepare before you eat, and then it is juicy, fresh and just ….WOW!
This salad is prepared quickly. You need probably less than 10min. I like to combine it with grilled fish (recipe below) or chicken satay.
- Yield: 4 servings
- Unripe bananas – 5-6 organic “unripe” bananas
- Ginger – 3 tablespoons diced fresh ginger (
- Red chili pepper – 1 teaspoon diced red chilli pepper
- Mint – 1 bunch fresh chopped mint
- Vegetable oil or Lime juice – 4 tablespoons each vegetable oil and lime juice
- Sea salt – Sea salt to taste
- Be sure that your fish (or chicken) is ready, when the salad is ready!
- With a fork, mix the oil, lime, ginger and chili in a bowl.
- Peel all the bananas and slice them into the marinade.
- Add the chopped mint, salt and mix carefully (best with your fingers). Done!