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Spicy Rainbow Salad

5 from 3 votes
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Ingredients

  • 1 plantain
  • 1 tablespoon butter
  • 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
  • crispy onions or plantain chips for topping
  • 1 bottle Sutter Home Riesling to pair

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 extra virgin olive oil

Instructions 

  • The only thing to cook here is the plantain! Peel the plantain and chop it into chunks. Heat the skillet over medium heat and add the butter. Add the plantain and cook for 5 to 6 minutes, until it becomes golden brown. Remove it from the heat.
  • 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.
  • The one thing left to do is your topping. You can either use some crispy frizzled shallots/onions (store-bought or make your own here!) or some crunchy plantain chips!
  • Drizzle with the dressing and serve with a chilled glass of Riesling on the side.

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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