Simple Boiled Plantain with Avocado
This incredibly simple yet satisfying dish features green plantains boiled until tender, then paired with creamy avocado, a squeeze of fresh lime, and a sprinkle of salt. It's a naturally low-GI, wholesome meal or side that celebrates pure, natural flavors.
For 2 servings
Prepare the plantains: Wash the green plantains thoroughly. Using a sharp knife, carefully cut off both ends. Score the skin lengthwise along one or two ridges, being careful not to cut too deep into the flesh. Gently peel back the skin using your fingers or the tip of your knife; green plantain skins can be tough.
Chop the plantains: Once peeled, cut each plantain into 1-inch thick rounds or diagonal slices. Try to keep the pieces roughly uniform in size for even cooking.
Boil the plantains: In a medium saucepan, bring 4 cups of water to a rolling boil. Add 1/2 teaspoon of sea salt to the water. Carefully add the chopped plantains to the boiling water.
Cook until tender: Reduce the heat to medium-high and boil the plantains for 12-15 minutes, or until they are fork-tender. They should be soft when pierced with a fork but not mushy.
Prepare the avocado: While the plantains are cooking, halve the avocado, remove the pit, and scoop out the flesh. Slice or dice the avocado into desired pieces.
Drain and arrange: Once the plantains are cooked, carefully drain them using a colander. Arrange the warm plantain pieces on serving plates alongside the sliced or diced avocado.
Season and serve: Squeeze the juice from the lime over the plantains and avocado. Sprinkle with additional sea salt to taste. Serve immediately while the plantains are still warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Choosing Green Plantains: Ensure you use very green, firm plantains for this recipe. Ripe (yellow or black) plantains will be too sweet and soft for boiling in this manner.
- 2Easy Peeling Trick: If the plantain skin is particularly stubborn, you can boil the whole, unpeeled plantain for 5-7 minutes first, then remove it from the water, let it cool slightly, and the skin will be much easier to peel.
- 3Don't Overcook: While you want the plantains tender, avoid overcooking them to prevent them from becoming too watery or falling apart. Test for doneness with a fork.
- 4Serving Suggestions: This dish is excellent on its own as a light meal, but also pairs wonderfully as a side with grilled fish, scrambled eggs, or a simple protein.
Adapt it for your goals.
Spicy Kick
Add a sprinkle of red pepper flakes or a dash of your favorite hot sauce over the plantains and avocado for a touch of heat.
Herbaceous BoostHerbaceous Boost
Garnish with fresh chopped cilantro or parsley for an aromatic and fresh flavor variation.
Heartier MealHeartier Meal
Serve alongside a fried egg, a piece of grilled chicken, or black beans for a more substantial and protein-rich meal.
Why this is on our healthy list.
Digestive Health
Both green plantains and avocados are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Heart-Healthy Fats
Avocados are rich in monounsaturated fatty acids, known to help lower bad cholesterol levels and reduce the risk of heart disease. Plantains contribute potassium, vital for blood pressure regulation.
Sustained Energy
Green plantains provide complex carbohydrates, offering a slow and steady release of energy, making this dish a great option for sustained satiety and avoiding energy crashes.
Frequently asked questions
No, this recipe specifically calls for green (unripe) plantains. Ripe plantains are much sweeter and softer, and will have a different texture and flavor profile when boiled, often becoming mushy.
