For a spicier kick, add a pinch of red pepper flakes to the vinaigrette. If you can't find green bananas, you can substitute plantains, but be sure to use them when they are still green and unripe. Feel free to add other vegetables like diced tomatoes or avocado for extra flavor and texture. The salad can be made a day ahead. The flavors meld beautifully overnight.
Joy's Green Banana Salad
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS15
Escape the ordinary with this vibrant Green Banana Salad! Inspired by the flavors of the Caribbean, this unexpected delight combines the subtly sweet taste of green bananas with savory seafood, crisp vegetables, and a tangy red wine vinaigrette. A welcome twist on traditional potato salad, it's sure to be a conversation starter at your next gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol81 mg
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Fiber1 g
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Protein11 g
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Saturated Fat1 g
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Sodium136 mg
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Sugar2 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Bananas: Bring a large pot of salted water to a boil. (5 minutes)
02
Step
0 mins
Peel the Bananas: Cut the ends off the bananas and make a shallow slit lengthwise down the peel. This will make peeling easier after boiling.
03
Step
15 mins
Boil the Bananas: Cook the bananas in the boiling water until they are tender, similar to a potato. (15-20 minutes)
04
Step
0 mins
Cool and Chop: Drain the bananas, cool them slightly, then remove the peels. Cut the bananas into small, bite-sized chunks and place them in a serving bowl.
05
Step
0 mins
Oil the Bananas: Drizzle 1 tablespoon of olive oil over the banana pieces and gently stir to coat. This prevents them from sticking together.
06
Step
0 mins
Sauté the Seafood: While the bananas are cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.
07
Step
5 mins
Cook Seafood: Add the shrimp and crabmeat to the skillet and sauté until cooked through. The shrimp should be pink and opaque. (5 minutes)
08
Step
0 mins
Combine: Add the chopped sweet onion, thinly sliced green bell pepper, and the cooked shrimp and crabmeat to the bowl with the bananas.
09
Step
0 mins
Prepare Vinaigrette: In a separate small bowl, whisk together the red wine vinegar, white sugar, and crumbled bacon.
10
Step
0 mins
Dress the Salad: Pour the vinaigrette mixture over the banana mixture in the serving bowl. Toss gently to coat all the ingredients evenly.
11
Step
0 mins
Season and Garnish: Season the salad with salt and pepper to taste. Garnish with slices of hard-cooked egg, if desired, for an elegant touch.
12
Step
30 mins
Chill and Serve: For best flavor, chill the salad for at least 30 minutes before serving to allow the flavors to meld together.
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RECIPE REVIEWS
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Please Rate
Abel Kozey
Jun 26, 2025I added a little hot sauce to the vinaigrette for some extra heat. It was amazing!
Milford Hopperaynor
Jun 9, 2025This salad was surprisingly delicious! I never thought to use green bananas in this way, but it was a total hit at my potluck.
Kacey Upton
Jun 4, 2025My family loved this! Even my kids, who are picky eaters, enjoyed it. I will definitely be making this again.
Bernice Schroeder
May 27, 2025I followed the recipe exactly, and it turned out perfectly. The vinaigrette is the key – it's so flavorful!