Vegetarian Recipes

Chef Noel Cunningham Jamaican Green Banana Salad

“Green Banana is normally consumed as a starch or a side dish in Jamaica but this time I am serving it as a healthy alternative to potato salad. Green banana salad is also a great way to use up your excess green banana. The taste and texture is very similar to potato salad, especially with the creaminess from the mayonnaise.” – Chef Noel Cunningham,Cuisine by Noel

6 green bananas

1 canned mixed vegetables

1/2 cup mayonnaise

Salt and pepper to taste

2 stalks green onion, sliced

In a large pot add water and salt, cover and bring to a boil. Rinse bananas, trim the ends of each banana and slit the skin lengthways, leaving the bananas in their skins (this will prevent them from breaking).

Add to boiling water and cook for 15 to 20 minutes or until bananas are soft. Let bananas cool with an ice bath or quickly run under cold water.

Slice each finger of banana into seven pieces then season with salt and pepper. Add mixed vegetables and mayonnaise, toss to combine then put to chill and serve.

First published by Cooking Sense Magazine

About the author

Chef Noel Cunningham

Chef Noel Cunningham, socially known as Chef Cunny, is the dynamic force behind his catering company, Cuisine by Noel and columnist at cooking sense magazine. His philosophy and passion are reflected in his move towards creating healthier cuisine along with showcasing Jamaican cuisine with a modern twist.

He recently appeared twice on CTV Winnipeg’s Morning Live, Kiss102.3fm, and was featured in the November 2015 and March 2016 issue of Jamaican Eats magazine. In the last 12 months, he was also featured in the Jamaica Gleaner, Jamaica Observer and the Jamaican magazine. If that isn’t enough, he has under his belt many television appearances on Jamaica’s CVM TV: Television Jamaica’s morning program Smile Jamaica, Entertainment Report, Intense, Nyammings cooking show and Talk Jamaica Online Radio.