Name: Warm Breadfruit and Ripe Plantain Salad with Avocado
Yield: Serves 4 as a main course, 6 as a side dish
Ingredients: 1 firm, green smallish breadfruit (about 2 pounds); ½ teaspoon ground cumin; ¼ cup packed cilantro (coriander) leaves; Cilantro (coriander) sprigs for garnish; 6 ajíes dulces or ½ Italian frying pepper (Cubanelle); 2 yellow-to-brown plantains; 1 medium white onion or 1 small sweet onion; ¼ teaspoon ground pepper; ¼ cup cider vinegar; ¾ teaspoon kosher salt; 5 medium plum tomatoes; 1 medium red bell pepper; Optional: thin-sliced Spanish green olives or capers; ½ cup olive oil; 2 medium scallions (green onions); 1 Florida avocado; 2 or 3 garlic cloves, peeled

Preparation info

Serves
4
as a main course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Maricel Presilla shared this recipe from her forthcoming book about the foods of Latin America—a book that is likely to become the classic reference on the subject. To turn the salad into a hearty main dish, she adds salt cod, which is traditionally paired with the starchy staples of the Caribbean. For the following fish-less form, warm cubes of sweet yellow plantain and ivory breadfruit are accented with o