Tostones Caesar Salad

Ingredients

• ¾ cup avocado oil
• 2 green DOLE^® Plantains, peeled and cut crosswise into 1-inch pieces
• 1½ teaspoons salt
• 1 bag (10.6 ounces) DOLE^® Caesar Chopped Kit
• 1 large DOLE^® Avocado, peeled, pitted and chopped
• 1 cup halved cherry tomatoes

Directions

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.

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