Spring arrived early in Pittsburgh this year, and we’ve already fired up the grill several times. With grilling season underway, here’s a flavorful side dish that pairs perfectly with burgers, hot dogs, and other outdoor favorites.
This recipe is simple and savory. I developed it when I wanted a mayo-free potato salad to go with grilled burgers. I’d already made my Dairy-Free Avocado Ranch Dressing to top the burgers, and realized it would make an excellent creamy base for a potato-style salad—if I could find a suitable substitute for potatoes. Because traditional potatoes are nightshades and not AIP-friendly, I tried a few options before settling on green plantains. Green plantains provide a starchy, neutral base that mimics the texture of potatoes without the nightshade issue.
When combined with creamy avocado ranch, crisp radishes and celery, and smoky bacon, green plantains create a salad that tastes remarkably like classic potato salad. This Paleo Plantain “Potato” Salad is easy to make and delicious—an ideal addition to barbecues and picnic menus.
Finding green plantains is the main requirement. Many grocery stores and natural food markets carry them—Whole Foods is a common source. If you can’t find green plantains, white sweet potatoes (less sweet than the orange variety) or yuca root can work as substitutes. Avoid ripe yellow plantains for this recipe because their sweetness changes the intended savory flavor profile.
Prep is straightforward. Make the Dairy-Free Avocado Ranch Dressing ahead of time to save minutes on the day you assemble the salad—leftover dressing is great on salads, sandwiches, or burgers. The dill-forward herbiness of the ranch is what helps this plantain salad evoke the classic potato salad flavor.
Cook the bacon by your preferred method; baking it on a sheet pan is tidy and keeps your stovetop grease-free, but pan-frying works fine too. For the plantains, boil them for about 15 minutes until tender but still holding their shape. I sometimes simmer them in a mix of water and a bit of coconut milk for a touch of richness, but plain salted water is perfectly suitable.
Once the plantains are drained and cooled, assemble the salad. The crunchy texture of celery and radish provides a refreshing contrast to the tender plantains. Combine the cooled plantain pieces with chopped celery, radish, sliced green onions, crumbled bacon, and the avocado ranch, then fold in fresh dill and a squeeze of lemon. Season to taste with extra sea salt and garlic powder if needed.
Although this salad is hearty, plantains are starchy, so serve it alongside green vegetables and a protein to balance the meal. Grilled options like stuffed turkey bacon burgers or chicken kabobs pair especially well. This AIP- and Paleo-friendly plantain salad lets you enjoy picnic classics without compromising dietary needs.
- 4 green plantains, peeled and chopped
- 3 cups water (or a mix of water and coconut milk)
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 5 slices cooked bacon, crumbled
- 1 cup chopped celery (about 4 stalks)
- 2 radishes, chopped
- 1/2 cup green onions, sliced
- 1 cup Dairy-Free Avocado Ranch Dressing
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- extra sea salt and garlic powder, to taste
- Place the peeled and chopped plantains in a pot with salted water (or a water/coconut milk mix). Boil for about 15 minutes, until the plantain pieces are fork-tender but not mushy. Drain and allow to cool slightly, then season with garlic powder and sea salt.
- In a large bowl, combine the cooled plantains with crumbled bacon, chopped celery, radish, green onions, and the avocado ranch dressing. Add lemon juice and fresh dill, toss gently to coat, and adjust seasoning with additional salt or garlic powder if desired.
- Cover and refrigerate until chilled. Serve cold or at room temperature as a side to grilled meats and fresh vegetables.