Banana blossom salad

Banana blossom salad

Leanne Kitchen

If you can get hold of banana blossoms, then you must try this incredible salad. Banana blossoms have a lovely, crisp texture and a neutral flavour not unlike artichoke hearts. You just use the creamy-coloured, tender inner leaves, but the pretty red outer leaves make nice serving vessels for the salad. Once cut, the interior of the ‘leaves’ discolour quickly, so the acidulated water step is necessary. This rich, creamy dressing also goes well with most crisp salads, or a salad using torn pieces of pomelo, prawns, crushed roasted peanuts and finely sliced red Asian shallots.


Quantity Ingredient
1 lemon, juiced
1 tablespoon salt
2 banana blossoms
20 large cooked prawns, shelled with tails left intact and deveined
3 spring onions, trimmed and finely shredded
30g Grated fresh coconut, lightly toasted
1 bunch coriander, coarsely chopped
40g toasted sesame seeds


Quantity Ingredient
1 1/2 tablespoons small dried shrimp
2 tablespoons tamarind puree
1 tablespoon lime juice
2 tablespoons shaved palm sugar
2 tablespoons fish sauce
1 tablespoon Chilli jam
160ml coconut milk


  1. For the dressing, coarsely grind the dried shrimp in an electric spice grinder. Combine with the remaining dressing ingredients in a bowl and stir until the sugar has dissolved.
  2. Fill a large bowl with cold water then add the lemon juice and salt. Remove the red leaves from the banana blossoms and discard, reserving a few for serving the salad, if desired.
  3. Working with one banana blossom at a time, remove the large, creamy ‘leaves’, taking out the small flower-like clusters between each one. Thinly slice the leaves diagonally. Immediately put the slices in the acidulated water to prevent them discolouring.
  4. Cut the inner part of the banana blossom in half lengthways, then thinly slice diagonally, adding the slices to the acidulated water. Stand for 10 minutes then drain well and pat dry with paper towel.
  5. Combine the drained, sliced leaves, prawns, spring onion and coconut in a large bowl and pour over the dressing. Add the coriander, toss to combine well, then divide the mixture among serving plates. Sprinkle over the sesame seeds and serve.
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