Plantains with Avocado Dip
Cook time – 10 min
- Total time
- 25 minutes
- Preparation time
- 15 minutes
- Calories
- 260
- Portions
- 6
Directions
- Peel and finely dice the tomatoes, setting some aside for decoration. Wash and dice the spring onions. Deseed and finely dice the chili pepper. Reserve a few coriander leaves for garnishing and finely chop the rest. Peel the avocados, remove the stone and mash the flesh. Now add everything to a bowl and mix together with the lemon juice and olive oil. Season to taste with salt and pepper.
- Peel plantains, slice thinly and fry in heated oil over a medium heat for around 10 minutes, turning frequently, until crisp and moderately browned. Add salt and pepper. Garnish the guacamole with a few tomato cubes and coriander leaves and serve with the plantains – delicious!
Ingredients
- 2 medium tomatoes
- 3 tablespoons lemon juice
- 1 bunch coriander
- 4 DOLE® Green Onions
- 1 teaspoon fresh red chili pepper, chopped
- 2 ripe avocados
- 2 DOLE Plantains
- 2 tablespoons olive oil
- Salt and pepper
Nutritional Facts
| Serving Per Container | |
| Serving Size | 229g |
| Calories | 260 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (17 g) | 26% |
| Saturated Fat (2.5 g) | 13% |
| Polyunsaturated (2 g) | |
| Monounsaturated (11 g) | |
| Sodium (15 mg) | 1% |
| Total Carbohydrate (31 g) | 10% |
| Dietary Fiber (9 g) | 36% |
| Total Sugars (11 g) | |
| Protein (3 g) | |
| Calcium | 4% |
| Folate | 30% |
| Iron | 8% |
| Magnesium | 15% |
| Manganese | 15% |
| Niacin | 15% |
| Phosphorus | 10% |
| Potassium (940 mg) | 27% |
| Riboflavin | 10% |
| Vitamin A | 30% |
| Vitamin B6 | 25% |
| Vitamin C | 60% |
| Vitamin E | 15% |
| Vitamin K | 100% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.