Green Banana & Avocado Salad – The Perfect Caribbean Side Dish

Green Banana & Avocado Salad

If you’re eating fried snapper or your choice of fish, and wondering what to serve with it, look no further than this Green Banana & Avocado Salad. It’s a vibrant and refreshing side dish that’s been a staple across the Caribbean for generations.

Not only is it gluten-free, vegan, and packed with fiber, but it’s also incredibly simple to make. The green bananas bring a potato

-like texture, while the avocado adds creaminess. Toss in some herbs, onion, and a simple vinaigrette and boom! You’ve got a salad that can hold its own next to any bold main dish.

Ingredients

• 4 green bananas (firm, not ripe)

• 1 ripe avocado, diced

• 1 small red onion, thinly sliced

• ¼ cup fresh parsley or cilantro, chopped

• Juice of 1 lime

• 1 tbsp olive oil

• Salt and black pepper to taste

• Optional: sliced sweet peppers or Scotch bonnet for a kick

Instructions

1. Boil the Green Bananas

   Cut off the ends of each banana, then slice the peel lengthwise without cutting into the flesh. Place in salted boiling water and cook for 15–20 minutes or until fork-tender. Remove, peel, and slice into thick rounds.

   
   

2. Prep the Salad Base

   In a large bowl, combine sliced bananas, diced avocado, onion, and chopped parsley or cilantro.

   
   

3. Add Dressing

   Drizzle olive oil and lime juice over the mixture. Season with salt and black pepper. Gently toss to coat.

   
   

4. Serve Chilled or at Room Temp

   Let it sit for 10 minutes to soak up the flavors, or refrigerate for later. It gets even better after a little chill time!

🧡 Why You’ll Love This Side

✅ Naturally Vegan

✅ Gluten-Free Goodness

✅ Rich in Fiber and Healthy Fats

✅ Ready in Under 30 Minutes

It’s the kind of dish that brings sunshine to your plate—even if it’s raining outside!

🍽 Serving Idea

Pair with fried or pan seared snapper, jerk chicken, or grilled tofu. It also goes beautifully with our homemade vinaigrette for added zing!