Flavors from south of the border doesn’t necessarily mean loaded up with lectins. There are many other profiles we can play with for a deliciously different salad that will tantalize the palate.
Mixed greens, baked plantain chips, Castelvetrano olives, apples, carrots and more to make a scrumptious and crunchy salad with a little Latin spice!
Yucatán Salad
- 4-5 cups mixed greens
- ¼ cup Castelvetrano olives sliced
- 1 whole carrot sliced
- 4-6 whole garlic cloves skins on
- 1 whole green plantain ¼" slices
- 1 whole green apple chopped
- ½ lemon juice of
- 1 whole yellow onion sliced
- ¼ cup mushrooms sliced
- 3 tbsp avocado or olive oil
- 1 tsp cumin
- salt & pepper to taste
- ¼ cup pastured sharp cheddar cheese grated for garnish, optional
Preheat oven to 350°.
Slice carrot and green plantain into ¼" slices. Cut onion into thin rings and assort throughout a cast iron or oven-safe skillet. Add in garlic cloves with skins on and mushrooms.
Roast in the oven for 25-30 minutes.
Place greens on plates. Assort olives and chopped apple.
Assort baked veggies once cooked on each plate with greens. Remove garlic skins and discard.
Drizzle with olive oil, lemon juice, and spices and toss.
Optionally add cheese as a garnish.
Want other lectin-free Latin-inspired recipes?
Cumin-Spiced Plantain Chips
Cuban Slow Cooked Pork with Cauliflower Rice
Vanishing Veggie Tacos
Guacamole
