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.