Meal salad with asparagus and tostones ⋆ SOULFOOD.nl

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From time to time I like to make a meal salad for dinner. Well filled with all kinds of goodies and ready immediately. This salad has both a Dutch and a Caribbean touch: I made it with Limburg white asparagus, baby potatoes and tostones. Tostones are double baked slices of green plantains.

They taste mostly like potato chips, so not sweet at all. I seasoned them with ours this time 'The Original' spice mix, but you can also season them with salt, pepper and garlic powder.

You can make a meal salad for 4-6 people with this recipe

Ingredients:

400 gr baby potatoes with skin
1 green plantain, sliced
1 tsp'The Original ©' spice mix*
(or replace with salt, pepper and garlic powder)
3 eggs, hard boiled
1 jar (300 gr) lima beans
100 g cherry tomatoes, halved
50 gr pickled red onions
400 gr white asparagus
1 tbsp olive oil
the juice of ½ lime
salt and pepper to taste
a sprig of freshly chopped parsley

For the vinagrette

3 tbsp olive oil
the juice of ½ lime
½ tsp mustard
1 tl honey
salt and pepper to taste

Meal salad with asparagus and tostones soul food jurino

Preparation meal salad with asparagus and tostones

Start by cooking the potatoes and eggs in lightly salted water. The eggs are ready after 10 minutes and the potatoes after 12-15 minutes. Drain the eggs and potatoes and let them cool to room temperature. Also drain the lima beans well.

Peel the green plantain and cut it into diagonal slices about a centimeter thick. Season them with our spice mix or use your own.

Then heat some oil or butter in a frying pan and fry the banana slices in it until they turn golden brown. Then remove them from the pan and flatten them with a saucer until they are about 5 mm thick. Then fry them again in the frying pan, until both sides are golden. Finally cut the tostones in half.

Now peel the asparagus from just below the head and cut them into diagonal pieces of about 3 cm. Heat the olive oil over a high heat and fry the asparagus for a few minutes, until they start to color slightly. Finally, season the asparagus with the lime juice, salt and pepper.

Compose the meal salad by mixing the baby potatoes on a large plate with the tostones, the lima beans, the fried asparagus, the cherry tomatoes and the (halved) boiled eggs. Sprinkle with the chopped parsley.

Finally, make the vinagrette by mixing all the ingredients from the second list well. Pour this over the salad and finish with salt and pepper to taste. Enjoy your dinner!