Total time: 15 minutes
Yields : 1 serving
1 very ripe plantain
2 spiralized carrots ( or chopped)
1 corn on the cob
½ avocado diced
1/3 sliced organic strawberries
2 Tbs coconut oil
pinch Himalayan salad
1 tbs Raw apple cider vinegar
1tbs Extra virgin olive oil
For the salad dressing – To a small bowl add the lemon, extra virgin oil, Himalayan salt and apple cider vinegar and whisk with a fork. Place in the fridge until its needed.
Preheat grill on medium heat, wash corn on the cob and place under the grill. Grill for 7- 1o minutes turning occasionally until it is cooked through and charred to your liking. Put aside to to cool down. Once cooled place the corn on a cutting board and cut down the side of the corn to remove the kernels. Keep rotating the corn until all kernals have been removed, then Set aside
Slice off both ends of the plantain, then vertically slice through the skin. Using the opening, remove the skin and discard. Slice the plaintain into 1 ½ – 2 cm slices. Place a frying pan on medium heat and add 2 tbsp coconut oil. Add the slices to the pan ( do not overlap). Cook each side for a few minutes or until they have browned to your liking ( use a fork or tongs to turn over). Once cooked place on kitchen paper to take off any excess oil, then put aside to cool down.
Add the carrots, corn, plaintain, avocado & strawberries to a bowl, Drizzle the salad dressing on top and enjoy.