Image © Noel Cunningham

“Green Banana is normally consumed as a starch or a side dish in Jamaica but this time I am serving it as a healthy alternative to potato salad. Green banana salad is also a great way to use up your excess green banana. The taste and texture is very similar to potato salad, especially with the creaminess from the mayonnaise.” – Chef Noel Cunningham, Cuisine by Noel

Jamaican Green Banana Salad
Course: Salad
Cuisine: Caribbean, Jamaican
Author: Noel Cunningham
  • 6 green bananas
  • 1 canned mixed vegetables
  • 1/2 cup mayonnaise
  • Salt and pepper to taste
  • 2 stalks green onion sliced
  1. In a large pot add water and salt, cover and bring to a boil. Rinse bananas, trim the ends of each banana and slit the skin lengthways, leaving the bananas in their skins (this will prevent them from breaking).
  2. Add to boiling water and cook for 15 to 20 minutes or until bananas are soft. Let bananas cool with an ice bath or quickly run under cold water.
  3. Slice each finger of banana into seven pieces then season with salt and pepper. Add mixed vegetables and mayonnaise, toss to combine then put to chill and serve.
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