Kale & Sweet Plantain Salad with Lemon Turmeric Vinaigrette

Kale & Sweet Plantain Salad with Lemon Turmeric Vinaigrette

Recipe by Woke FoodsCourse: Salads
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Ingredients

  • 1 bunch of fresh Kale, coarsely chopped

  • ½ cup, diced red onion

  • 1 cup, diced tomatoes (if in season)

  • 1 tbsp of extra virgin olive oil

  • 2 sweet plantains, sliced in ¼ inch

  • 1 tbsp of coconut oil

  • 1 tsp salt

  • 1 tablespoon of lemon (or juice from ½ a lemon)

  • 1 tsp of turmeric powder

  • 1 tsp of salt

Instructions

  • In a bowl, massage chopped kale with extra virgin olive oil for 2 – 4 minutes (to soften bitter taste).
  • Heat coconut oil on low medium heat in a frying pan and add slices of plantains. Fry until each piece is golden brown and cooked through, flipping each side a few times.
  • Place cooked sweet plantains in a plate covered with a paper towel to absorb the excess oil.
  • In a small bowl, whisk the lemon juice, turmeric powder, and salt together.
  • Add & massage vinaigrette into the kale for a few seconds. Add chopped onion and tomatoes, mix together.
  • Add the fried sweet plantains on top of the salad.
  • Serve and enjoy!

Notes

  • We recommend serving and enjoying this recipe soon after preparing it because fried sweet plantains loose its softness when refrigated.
Ysanet Batista

Ysanet Batista

Ysanet Batista is a queer Black-Dominican woman, born in Harlem, NY and raised in between the Dominican Republic and Hialeah, FL. Ysanet graduated from Johnson & Wales University in Providence, RI and spent a couple of years working in major hotel companies before transitioning to community based work. When she is not cooking or developing Woke Foods, Ysanet is helping other people start their own worker-cooperative businesses at Green Worker Cooperatives at their Coop Academy. Her passions include holistic cooking, farming, writing, and community organizing. She is inspired by the power and magic of Black and Brown people, the ocean, and the Now. She is currently a student at Farm School NYC earning a certificate in Urban Agriculture.

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