This recipe is from Martinique, in the Caribbean. / To server 6 or 8.
4 Green bananas.
1 Large tomato, peeled, seeded and carelessly chopped.
1 Cup Sliced celery.
2 Medium-sized carrots, scraped and shredded.
1 Medium-sized avocado, halved, peeled, pitted and sliced.
1/2 vinaigrette, made with 2 tsp [10ML] Dijon mustard.
Peel the green bananas by cutting through the skin length wise in two or three places, then peeling the skin of in sections. Put the bananas into a saucepan with enough cold water to cover them, and add a little salt. Bring the water to a boil. Reduce the heat, cover and cook for about 10 minutes or until the bananas are tender. Drain, cool, and cut the bananas crosswise into slices lfz inch [ 1 em.] thick.
Mix the bananas, tomato, cucumber, celery, carrots and avocado lightly with the vinaigrette. Line a salad bowl with the lettuce leaves and fill with the banana mixture