Fried Plantain Salad

Trim the ends of the plantain, then peel and slice on the bias into ½-inch (1.24) pieces.

In a large skillet, heat about ⅛ inch (3 mm) canola oil over medium-high heat.

Add the plantains and fry until golden brown, 2–3 minutes per side. Transfer to a paper towel-lined plate and season with salt.

Remove all but 1 tablespoon of oil from the skillet. Add the onion and red bell pepper and cook until they are slightly softened, but still have some crunch, 3–4 minutes. Remove the pan from the heat.

Make the honey dressing: In a small bowl, whisk together the apple cider vinegar, honey, Dijon, and salt. While whisking, slowly drizzle in the oil until the dressing is emulsified.

When ready to serve, divide the arugula between 2 bowls. Top with the sautéed peppers and onions, fried plantains, sliced avocado, green onions, pistachios, and cilantro. Season with salt and pepper. Drizzle the dressing over the salad.

Enjoy!