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Plantains with Avocado Dip

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Total Time (minutes)
25
Difficulty
1
Servings
6
Ingredients
8
Total Prep Time: 15 minutes
Calories Per Serving: 260
Nutrients

Nutrition Facts

Serving Size: 229g

Amount per serving
Calories 260 Calories from fat: 150
% Daily Value*
Fat 17 g 26 %
Saturated 2.5 g 13 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 11 g %
Cholesterol 0 mg 0 %
Sodium 15 mg 1 %
Potassium 940 mg 27 %
Carbohydrate 31 g 10 %
Fiber 9 g 36 %
Sugars 11 g
Protein 3 g
Vitamin A 30 %
Vitamin C 60 %
Calcium 4 %
Iron 8 %
Vitamin E 15 %
Vitamin K 100 %
Riboflavin 10 %
Niacin 15 %
Vitamin B6 25 %
Folate 30 %
Phosphorus 10 %
Magnesium 15 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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

Directions

  1. 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.
  2. 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!
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Plantains with Avocado Dip Prep Time:15 minutes Cook time:25 minutes Serves: 6
Nutrition facts: 260 Calories, 17 grams fat
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, 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!