This banana blossom salad was a product of my weekly, “Try something new” initiative for myself so I can continue improving my palate. I’ve always been a fan of strong flavors, and this one definitely packs a delicious punch. I would suggest that athletes use this recipe during a recovery day. The low calorie count coupled with high vitamin and fiber content make this a great lunch recipe.
- 1 banana blossom, thinly chopped
- 1 large carrot, peeled into noodles
- 1/4 medium onion, thinly chopped
- 1/4 of large mango, thinly chopped
- 1/4 red bell pepper, chopped
- mint leaves, finely chopped
- cilantro, finely chopped
- crushed peanuts, garnish
- 1 lime, for water
- 3 teaspoons fresh lime juice
- 3 teaspoons granulated sugar
- 3 teaspoons of fish sauce
- 2 garlic cloves, finely chopped
- thin slices of red chili pepper
- Fill a separate bowl with water and squeeze the lime juice from half of the lime into it.
- Place the layers of the banana blossom on top of each other and roll them tightly together.
- Slice them very thin and place them in the bowl of lime-water for 20 minutes to cut the bitterness.
- Before using, squeeze the banana blossom until dry and set aside.
- Chop or peel the rest of the ingredients to your liking
- Add all the sauce ingredients in a small bowl and stir around until incorporated.
- Combine banana blossom, onion, carrot, red pepper, mango, mint, cilantro, and sauce in a large bowl and toss until well blended.
- Garnish with extra mint, peanuts, and a spritz from the second lime half
If you plan on eating the flowers from the banana blossom, make sure to remove the bitter pistil and perianth.
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Shane Traughber is a sports nutritionist that focuses on helping endurance athletes of all skill levels acquire the nutritional knowledge needed to perform at their peak physical and mental ability.