This salad is meant for days when you want something different without slowing down your routine. It’s fresh, lightly tangy, and looks good on the plate with very little effort.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2
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Ingredients
Instructions
- Rinse the banana blossom under cold water and gently squeeze it dry with your hands.
- Pull it apart into thin strips; it should feel soft but slightly fibrous.
- Bring a small pot of water to a boil and add a pinch of salt.
- Drop in the banana blossom and simmer for about 3 minutes, just until it loses any raw smell.
- Drain well and let the steam escape so it doesn’t stay wet.
- Peel the carrot and shave it into thin ribbons using a peeler.
- Cut the cucumber in half lengthwise and slice it thin; the pieces should look crisp and fresh.
- Finely slice the chili, removing the seeds if you want less heat.
- In a bowl, combine the banana blossom, carrot, cucumber, and chili.
- Add the oil, squeeze in the lime juice, sprinkle in the sugar, and add a small pinch of salt.
- Toss gently until everything looks lightly coated and smells bright.
- Roughly tear the mint and cilantro and fold them into the salad at the end so they stay green.
- Finish by scattering the peanuts on top just before serving for contrast and crunch.
Tips
If the salad tastes flat, add a pinch more salt before adding more lime — it usually needs seasoning, not acidity.
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