Roasted Plantain and Avocado Salad with Cilantro-Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring sweet roasted plantains, creamy avocado, and a zesty cilantro-lime dressing for a vibrant Caribbean-inspired dish. This Caribbean-inspired salad recipe, ready in about 25 minutes, pairs avocado, diced, mixed salad greens, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Caribbean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 medium peeled and sliced plantains with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange on a baking sheet in a single layer and roast for 15 minutes, flipping halfway until golden and tender.
  2. Step 2: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp honey, 1/4 cup chopped fresh cilantro, and 1 minced garlic clove until emulsified and bright.
  3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens, 1 large diced avocado, and the roasted plantains. Drizzle the cilantro-lime dressing over the salad and toss gently to combine. Serve immediately for fresh, vibrant flavors.

Frequently asked questions

How long does Roasted Plantain and Avocado Salad with Cilantro-Lime Dressing take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Plantain and Avocado Salad with Cilantro-Lime Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado, diced from drying out.

Can I substitute ingredients in Roasted Plantain and Avocado Salad with Cilantro-Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Plantain and Avocado Salad with Cilantro-Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Plantain and Avocado Salad with Cilantro-Lime Dressing?

Caribbean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes