Saint Lucian Breadfruit Salad
A refreshing and hearty salad featuring boiled or roasted breadfruit, mixed with fresh vegetables, herbs, and a light, tangy dressing. It's a versatile dish that can be served as a side or a light main.
🧂 Ingredients
- 1 medium Breadfruit(about 1kg, peeled, cored, and cut into chunks)
- 1/4 cup Red Onion(finely chopped)
- 1/4 cup Bell Pepper (any color)(finely chopped)
- 1/4 cup Cucumber(finely chopped)
- 2 tbsp Fresh Parsley(chopped)
- 1 tbsp Fresh Chives(chopped)
- 3 tbsp Lime Juice
- 2 tbsp Olive Oil
- 1/2 tsp Salt(or to taste)
- 1/4 tsp Black Pepper(freshly ground)
👨🍳 Instructions
- 1
Boil or roast the breadfruit chunks until tender. To boil, place in a pot of salted water and cook for about 20-25 minutes. To roast, toss with a little oil and roast in a preheated oven at 400°F (200°C) for 30-40 minutes, turning occasionally, until tender and slightly browned.
- 2
Once cooked, let the breadfruit cool slightly, then dice it into bite-sized pieces.
- 3
In a medium bowl, combine the diced breadfruit with finely chopped red onion, bell pepper, and cucumber.
- 4
Add the chopped fresh parsley and chives to the bowl.
- 5
In a small separate bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
- 6
Pour the dressing over the breadfruit mixture and gently toss to combine. Ensure all ingredients are evenly coated.
- 7
Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
💡 Pro Tips
- ✓For a smoky flavor, roast the breadfruit instead of boiling.
- ✓Ensure the breadfruit is cooked until tender but not mushy.
- ✓You can add other ingredients like avocado, corn, or cooked chicken for variations.
- ✓The salad can be made a few hours ahead of time to allow flavors to meld.
🔄 Variations
- Add shredded cooked chicken or fish for a more complete meal.
- Include chopped hard-boiled eggs for added richness.
- A touch of finely grated ginger can add a nice zing to the dressing.