“Delightful Colombian Paleo Brunch: Avocado Tostadas with Fresh Mango Salsa & Cilantro Lime Dressing”

Allergens

N/A

Ingredients

• 4 green plantains
• 2 ripe avocados
• 1 cup fresh mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, finely chopped
• 1 lime, juiced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup cherry tomatoes, halved
• 1 jalapeno, finely chopped (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Slice the plantains into 1/2 inch thick rounds and place on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and pepper, then bake for 15 20 minutes or until golden and crispy. Remove from oven and let cool. In a bowl, combine diced mango, red onion, cherry tomatoes, jalapeno (if using), lime juice, salt, and pepper to make the salsa. Set aside. In another bowl, prepare the cilantro lime dressing by combining finely chopped cilantro, lime juice, salt, and pepper. When the plantain tostadas are cool enough to handle, spread a layer of mashed avocado on each round. Top with fresh mango salsa and drizzle with cilantro lime dressing.

Chef’s Insight

The contrasting textures of crispy plantains, creamy avocado, and juicy mango salsa create an unforgettable mouthfeel in this Colombian brunch dish.

Notes

Feel free to adjust the spice level of the salsa and dressing according to your preference.