A zesty, sweet-crunchy fusion dish of greens, with tropical and Mediterranean vibes
Crispy Plantain & Pickled Grape SaladUnique Ingredient Combo:
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Mixed greens (spring mix or arugula-spinach blend)
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Pickled red grapes (sweet & tangy twist!)
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Crispy plantain chips (for crunch instead of croutons)
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Cotija cheese (salty + crumbly Mexican cheese)
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Roasted chickpeas (seasoned with smoked paprika)
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Avocado slices
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Thinly sliced fennel (for a light licorice pop)
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Fresh mint & cilantro leaves (tossed right in—not just for garnish)
Dressing – Lime-Honey Mustard Vinaigrette:
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2 tbsp olive oil
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1 tbsp Dijon mustard
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1 tbsp honey
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Juice of 1 lime
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Salt & pepper to taste
Shake it all up!
Assembly:
-
Start with your greens as the base.
-
Layer in avocado, sliced fennel, cotija, and roasted chickpeas.
-
Scatter pickled grapes (just slice red grapes in half and soak them in red wine vinegar + pinch of sugar + salt for 10 mins).
-
Toss fresh mint and cilantro over the top.
-
Drizzle with the lime-honey vinaigrette.
-
Finish by crushing plantain chips over the salad like crispy magic confetti.
Nutrition Information:Nutrient Total per Dish Approx. per Serving (if 2 servings) Calories ~570 kcal ~285 kcal Total Fat ~33 g ~16.5 g Carbohydrates ~72 g ~36 g Protein ~5 g ~2.5 g Dietary Fiber ~12 g ~6 g Sodium ~600 mg ~300 mg
Unique Ingredient Combo:
-
Mixed greens (spring mix or arugula-spinach blend)
-
Pickled red grapes (sweet & tangy twist!)
-
Crispy plantain chips (for crunch instead of croutons)
-
Cotija cheese (salty + crumbly Mexican cheese)
-
Roasted chickpeas (seasoned with smoked paprika)
-
Avocado slices
-
Thinly sliced fennel (for a light licorice pop)
-
Fresh mint & cilantro leaves (tossed right in—not just for garnish)
Dressing – Lime-Honey Mustard Vinaigrette:
-
2 tbsp olive oil
-
1 tbsp Dijon mustard
-
1 tbsp honey
-
Juice of 1 lime
-
Salt & pepper to taste
Shake it all up!
Assembly:
-
Start with your greens as the base.
-
Layer in avocado, sliced fennel, cotija, and roasted chickpeas.
-
Scatter pickled grapes (just slice red grapes in half and soak them in red wine vinegar + pinch of sugar + salt for 10 mins).
-
Toss fresh mint and cilantro over the top.
-
Drizzle with the lime-honey vinaigrette.
-
Finish by crushing plantain chips over the salad like crispy magic confetti.
| Nutrient | Total per Dish | Approx. per Serving (if 2 servings) |
|---|---|---|
| Calories | ~570 kcal | ~285 kcal |
| Total Fat | ~33 g | ~16.5 g |
| Carbohydrates | ~72 g | ~36 g |
| Protein | ~5 g | ~2.5 g |
| Dietary Fiber | ~12 g | ~6 g |
| Sodium | ~600 mg | ~300 mg |
