Green Banana Salad

Total Time: 7 hrs Preparation Time: 7 hrs

Ingredients

• Servings: 4
• 4 medium bananas, green (unripe)
• 2 cups water
• 1 pn salt (or more)
• lemon juice, spray
• 1 small cucumber, with peel, thinly
• 1 medium ripe tomato, chopped
• 1 large celery, halve
• 2 medium carrots, finely shredded
• 1 avocado, peel pit cube
• lemon juice, sprayed on

Recipe

• 1 for the dressing: add fat-free dressing to the reserved tomato juice to make one-tablespoon per serving. heat water in skillet; sprinkle in a little salt; reduce heat and add the bananas; simmer about 2 minutes per side. drain and cool (with cold tap water on gentle spray). spray with a little fresh lemon juice and set aside to air-dray. while drying, chop and slice. assemble the salad. add up to 1/2 cup of thinned dressing. cut bananas into 1/2-inch slices and incorporate into salad. then add the finely shredded carrot and toss. chill for 1 to 3 hrs and serve with seeds or wheat-germ and/or a whole wheat dinner roll with added grains and seeds. *tip: instead of frying the bananas or plantains, this recipe boils them. if boiled too long or vigorously, the bananas brown and distintegrate. it happens fast. *pantry: plaintains may be used. we use a (nearly) fat-free southwest style (tomato and red bell pepper) vinaigrettes bottled by brianna. *link: fat-free italian salad dressing. *variation: asian soy ginger salad dressing thinned with with selzer or ginger ale or fresh orange juice. * heat it up with a drop of hot sauce or a little minced fresh jalapeno.