Tostones Salad with Avocado and Lime

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy fried green plantains meet creamy avocado and zesty lime in this refreshing Puerto Rican-inspired salad, perfect as a light main dish or appetizer. This Caribbean-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs green plantains, vegetable oil, avocado 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 220 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: 15 min Cook: 10 min Serves 4 Caribbean cuisine 220 cal/serving

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Ingredients

2 large green plantains
1/4 cup vegetable oil
1 ripe, diced avocado
1/4 cup thinly sliced red onion
2 tbsp chopped cilantro
2 tbsp lime juice
1/2 tsp salt

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Instructions

Step 1: Peel green plantains and cut into 1/2-inch thick rounds. In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. Fry plantain slices in batches until golden brown and crisp, about 2-3 minutes per side. Drain on paper towels.
Step 2: In a large bowl, combine 1 diced avocado, 1/4 cup sliced red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, and 1/2 tsp salt. Gently fold in the fried plantain slices.
Step 3: Toss the salad with additional lime juice if desired, then serve immediately to maintain the avocado's creaminess.