Salad #22 - Green Banana Salad

This recipe is from Martinique, in the Caribbean. / To server 6 or 8.
4    Green bananas.
Salt.
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.
Lettuce leaves.
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

Salad #6 - Mixed fruit salad

Take sweet, ripe oranges, apples, bananas, and grapes. Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices. Wash and dry the grapes, and remove from stalks. Skin and slice the bananas. Put the prepared fruit into a glass dish in alternate layers. Squeeze the juice from 2 sweet oranges and pour over the salad. Any other fresh fruit in season may be used for this salad. Castor sugar may be sprinkled over if desired, and cream used in place of the juice. Grated nuts are also a welcome addition.