Cypriot-style Banana Blossom Salad

Ingredients

In the Cypriot adaptation of Nộm hoa chuối, we incorporate local ingredients and flavors to create a unique twist. Instead of using traditional Vietnamese herbs and spices, we use Cypriot herbs like mint and parsley to add freshness. Additionally, we replace some of the original vegetables with Cypriot favorites like cucumbers and tomatoes. The dressing is also modified to include lemon juice, which adds a tangy element that complements the flavors of the salad. We alse have the original recipe for Nộm hoa chuối, so you can check it out.

• 2 banana blossoms 2 banana blossoms
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh parsley leaves, chopped
• Juice of 2 lemons Juice of 2 lemons
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 6g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Prepare the banana blossoms by removing the tough outer layers and separating the petals. Soak the petals in cold water with lemon juice for 10 minutes to prevent browning.
2. 2.
   Drain the banana blossom petals and pat them dry. Slice the petals into thin strips.
3. 3.
   In a large bowl, combine the sliced banana blossoms, cucumber, tomatoes, red onion, mint leaves, and parsley.
4. 4.
   In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
5. 5.
   Pour the dressing over the salad and toss gently to combine.
6. 6.
   Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Banana blossoms — Soaking the petals in cold water with lemon juice helps to maintain their color and prevent browning.
• Mint leaves — Gently tear the mint leaves to release their aroma before adding them to the salad.

Tips & Tricks

• For added crunch, you can sprinkle some toasted pine nuts or sesame seeds on top of the salad.
• If banana blossoms are not available, you can substitute with artichoke hearts for a similar texture.
• Adjust the amount of lemon juice according to your taste preference for acidity.

Serving advice

Serve the Cypriot-style Banana Blossom Salad as a refreshing appetizer or as a side dish to complement grilled meats or seafood. It pairs well with traditional Cypriot dishes like souvlaki or halloumi cheese.

Presentation advice

To enhance the presentation, garnish the salad with a few whole mint leaves and a sprinkle of sumac for an extra burst of color.