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Tostones Caesar Salad

Tostones Caesar Salad
24 Minutes Total time 15 Minutes Prep time 9 Minutes Cook Time 428 Calories 4 Servings


Allergens: Milk and Other Dairy, Eggs, Wheat, Fish


  1. Heat oil in a large skillet over medium heat 3 minutes; carefully add plantains and cook 5 minutes or just until starting to brown, turning once. With a slotted spoon or tongs, transfer plantains to a paper towel-lined plate. Place plantains, flat sides down, on a cutting board; with bottom of a glass, press to ¼-inch thick.
  2. Whisk 1 teaspoons salt and 1 cup water in a medium bowl until salt dissolves; add plantains and let stand 1 minute. Transfer plantains to a paper towel-lined plate; pat dry.
  3. Reheat remaining oil in the same skillet over medium-high heat 30 seconds. In batches, if necessary, carefully add plantains to oil; cook 4 minutes or until golden brown, turning once. Transfer plantains to a paper towel-lined plate; sprinkle with remaining ½ teaspoon salt and keep warm. Makes about 16 tostones.
  4. Prepare Chopped Kit as package directs in a large bowl. Add avocado and tomatoes; toss. Makes about 5 cups.
  5. Serve salad topped with tostones.

Tips & tricks

Tostones can be made through step 1 and refrigerated up to 3 hours. To finish, bring smashed plantains to room temperature before proceeding with step 2.
Milk and Other Dairy Eggs Fish Wheat Winter Salads Lunch Dinner

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