Paleo Recipe: Spicy Sausage and Plantain Salad

IMG_0758The hubby and I have been working hard in recent weeks to get more vegetables in our diet, and one of the best ways to do that has been through big dinner salads. Even better, salads are a super easy meal to when you’re transitioning to a paleo diet, and can be easily transformed from night to night by just switching up a few key ingredients.

The salad we made last night made use of some leftover ingredients in the house, including andouille sausage left from a weekend breakfast, and added a new ingredient I’d never cooked with before: plaintains! And let me tell you: it was amazing. We didn’t speak until the salads were gone, which is really saying something!

I’m definitely planning on making plantains again- it’s another great starch to include in your diet and it’s super easy to make. As long as you can peel and cut them and own a baking pan, then you can make plantains. Super simple.

Here’s how you can make it in your kitchen (makes two servings):

For the plantains

  • 2 plantains, peeled and chopped into 1-inch pieces
  • 1 tbsp ghee, melted
  • 1/4 cup lime juice (divided into 1 tbsp and 3 tbsp)
  • 1 tsp chili powder
  • 1/4 tsp cinnamon
  • Salt, to taste
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp chopped cilantro
  • Salt and pepper, to taste
  • mixed greens (base the amount on how big you want your salad to be)
  • 1 link andouille sausage, chopped small
  • 1 bell pepper, chopped small
  • 2 tbsp pine nuts

1. Preheat the oven to 350 degrees. While the oven is preheating, peel and chop the plantains into one-inch pieces. In a bowl, toss the plantains with the melted ghee, 1 tbsp lime juice, chili powder, cinnamon and salt. Place the plantains in a single layer on a baking sheet and bake for about 30 minutes, or until fork tender.

2. While the plantains are roasting, make the salad dressing by combining the rest of the lime juice, the balsamic vinegar, olive oil, cilantro and salt and pepper in a small covered container and shaking to combine.

3. Chop the andouille sausage into small pieces and cook over medium-high heat in a saute pan until crispy on all sides.

4. Once the plaintains have finished cooking, it’s time to assemble the salad (this recipe makes 2 salads)! Top your mixed greens with the chopped bell pepper, roasted plantains, andouille sausage, 1 tbsp pine nuts and dressing.

5. EAT IT. EAT ALL THE VEGGIES.

If you try this recipe, definitely let me know what you think! We LOVED this. It was a great salad that had enough protein and carbs to keep us full all night.

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