Creamy Green Banana Salad (Green Fig Salad)
This green fig salad, also called green banana salad, is made with boiled green bananas tossed with plenty of vegetables, seasonings, and a creamy mayonnaise dressing. It’s a colorful Caribbean side dish that’s perfect for Sunday lunch, cookouts, and family gatherings.
I’ll admit, green banana isn’t one of my favorite provisions on its own. So when I make green fig salad, I load it up with peppers, corn, mixed vegetables, celery, and seasonings. All those mix-ins give me more of the flavors and textures I enjoy while still letting the green fig do its thing.
In Trinidad and Tobago, we call green bananas green figs, and they’re used in plenty of savory dishes. If you want another way to prepare them, try my green fig souse, which skips the creamy dressing for a completely different flavor.
What is green fig salad?
Green fig salad is a Caribbean-style salad made with boiled green bananas mixed with vegetables, seasonings, and a creamy mayonnaise-based dressing. Think of it a little like potato salad, except the potatoes are replaced with firm, starchy green bananas.
You’ll find different versions throughout the Caribbean, with the ingredients varying from island to island and household to household. My version is loaded with vegetables, including bell peppers, corn, celery, and mixed vegetables, with pimento pepper for extra Trini flavor.
What is green fig?
In Trinidad and Tobago, green fig is the name commonly used for green or unripe bananas. Despite the name, it isn’t the fig fruit.
Green bananas are firmer and starchier than ripe yellow bananas and don’t have the same sweetness. Once boiled, they soften while still holding their shape, which makes them good for savory dishes like green fig salad.
They’re used in plenty of savory dishes across the Caribbean. I also use them to make green fig pie, while saltfish and green banana balls combine them with salted cod for a completely different way to enjoy them.
Ingredients you’ll need
- Green bananas (green figs): Use firm, completely green bananas. You’ll boil them until tender before peeling and cutting them into bite-sized pieces.
- Vegetables: Mixed vegetables, sweet corn, celery, onion, garlic, and bell peppers add plenty of color, flavor, and texture. I like using red and orange bell peppers, but use whatever colors you have.
- Scallions or chives: Either works here. I usually use whichever I have available and stir them in toward the end.
- Pimento peppers: These Trinidad and Tobago seasoning peppers add flavor without the heat of a hot pepper. They’re optional if you can’t find them.
- Mayonnaise: This forms the creamy dressing. Start with less and add more depending on how creamy you like your salad.
- Seasonings: Sugar, all-purpose seasoning, salt, and black pepper round everything out. Start with the suggested seasoning and adjust to taste.
- Hard-boiled egg: Optional, but you can gently fold a chopped egg into the finished salad.
Make sure to see the recipe card below for the full ingredients list and the quantities.
How to make green fig salad
- Bring the water to a boil. Fill a large pot with enough water to cover the green bananas. Add salt and bring to a boil over medium-high heat.
- Prepare the green bananas. Cut off both ends of each banana, then run a knife lengthwise through the skin without cutting deeply into the flesh.
- Cook until tender. Add 2 to 3 tablespoons of oil to the boiling water, then add the bananas. Boil for about 20 minutes, or until fork-tender.
- Make the creamy vegetable mixture. While the bananas cook, combine the mayonnaise with the onion, garlic, celery, bell peppers, mixed vegetables, corn, pimento peppers, sugar, and all-purpose seasoning.
- Peel and cut the bananas. Drain the cooked bananas and let them cool until they’re comfortable to handle. Remove the skins and cut the bananas into bite-sized pieces.
- Combine the salad. Add the green banana pieces to the mayonnaise mixture and gently combine. Add more mayonnaise if you want it creamier, then season with salt, black pepper, and additional all-purpose seasoning to taste.
- Finish the salad. If using the hard-boiled egg, gently fold it in. Add the chopped scallions or chives last.
- Chill. Cover and refrigerate before serving to give the flavors some time to come together.
Recipe tips
- Oil your hands when handling green bananas. Green bananas can release a sticky sap when they’re cut. Rubbing a little oil on your hands before handling them can help keep the sap from sticking and staining.
- Don’t overcook the bananas. Cook them until fork-tender but still firm enough to hold their shape. If they get too soft, they’ll start mashing when you mix the salad.
- Let the bananas cool slightly before mixing. You don’t want piping-hot bananas going straight into the mayonnaise mixture.
- Using frozen mixed vegetables? Place them in hot water for about 15 minutes, then drain them well before adding them to the salad.
- Adjust the mayonnaise to your preference. Start with less, then add more after mixing if you want a creamier green banana salad.
Variations
For a little extra tang, mix some yellow mustard or honey mustard into the mayonnaise dressing. You can also add other vegetables you enjoy, but keep in mind that watery vegetables like tomatoes and cucumbers can release liquid as the salad sits.
What to serve with green fig salad
Green fig salad works anywhere you’d normally serve a creamy potato or provision salad. I especially like it as part of a Caribbean Sunday lunch alongside a main dish and a few other sides.
Try it with:
- Stewed chicken for a classic Sunday lunch combination.
- Curry stew chicken or another curry, where the cool, creamy salad works well alongside the curry sauce.
- Stewed lamb for a richer main dish.
- Grilled or fried fish for a lighter pairing.
- Pelau when you want a few extra sides on the table.
How to store green fig salad
Store leftover green fig salad in an airtight container in the refrigerator. Because the salad contains mayonnaise and optional egg, keep it refrigerated rather than leaving it sitting at room temperature for long periods.
For the best quality, enjoy it within 3 to 4 days.
Frequently asked questions
Yes. You can prepare it a few hours ahead and keep it covered in the refrigerator until you’re ready to serve. This also gives the flavors time to come together.
No. Cut off the ends and make a shallow slit lengthwise through the skin, then boil the bananas with the peel on. Once they’re tender and cool enough to handle, the skin can be removed.
Yes. In Trinidad and Tobago, green or unripe bananas are commonly called green figs. Despite the name, green fig refers to green banana, not the fig fruit.
More Caribbean salads
If you try this green fig salad, let me know how it turned out! Leave a comment and rating below, and tell me what you served it with.
Recipe
Green Fig (Green Banana) Salad
Ingredients
Method
- Fill a large, deep pot with enough water to cover the green bananas. Add salt and bring the water to a boil.
- Cut off both ends of each banana, then make a shallow slit lengthwise through the skin.
- Add the vegetable oil to the boiling water, followed by the green bananas. Boil for about 20 minutes, or until fork-tender.
- While the bananas cook, combine the mayonnaise, onion, garlic, celery, bell peppers, mixed vegetables, corn, pimento peppers, sugar, and all-purpose seasoning in a large bowl.
- Drain the cooked bananas and allow them to cool until they’re comfortable to handle. Remove the skins and cut the bananas into bite-sized pieces.
- Add the green bananas to the mayonnaise mixture and gently combine. Add additional mayonnaise as needed to reach your preferred creaminess.
- Season with salt, black pepper, and additional all-purpose seasoning to taste.
- If using the hard-boiled egg, gently fold it into the salad. Add the chopped scallions or chives.
- Cover and refrigerate before serving to allow the flavors to come together.
Nutrition
Notes
- Rub a little oil on your hands before handling cut green bananas to help prevent the sticky sap from sticking to your skin.
- If using frozen mixed vegetables, soak them in hot water for about 15 minutes, then drain well before adding them to the salad.
- Don’t overcook the green bananas. They should be tender but firm enough to hold their shape when mixed.
Recipe Printed From ThisBagoGirl.com
This was incredibly good. The texture of the green banana and the combination of all the ingredients. My favorite not potato salad. Adding this to our summertime rotation. Thank you! Definitely checking out some of your other recipes and thank you for sharing.
haha I love the not potato salad. thank you!!