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salad in a clear bowl

Green Fig Salad (Green Banana Salad) (Vegan)

A st Lucian inspired salad made from boiled green figs (green bananas) mixed together with vegetables and homemade vegan mayonnaise. The perfect Caribbean side dish that is dairy free and vegan friendly.
Course Lunch, Salad
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 249kcal
Author Charla


  • 5-6 green figs washed
  • 1-2 sweet red peppers chopped
  • 1 cup of frozen mixed vegetables (182g)(carrots and peas)
  • ½ small onion sliced thinly
  • 2 scallion sliced
  • 1 teaspoon of mustard powder (2g)
  • ½ tbsp. of thyme (3.5g)
  • ½ tablespoon of parsley (2g)
  • 1 teaspoon of celery seed (2g)
  • ½ cup of vegan mayonnaise (112g)
  • black pepper and pink salt to taste


  • Bring a large saucepan of water to the boil (about ¾ full).
  • Score the top and end of the fig (don't completely cut off these parts) then slice the skin lengthways and repeat with the other bananas.
  • Carefully add the figs to the saucepan and leave to boil until they soften and tender (this should take about 15 minutes or so).
  • While the figs are boiling, add the mixed vegetable to a medium sized saucepan with water and parboil for a few minutes then drain off the water and set aside.
  • Once the figs have cooked, drain off the water and allow to cool.
  • Once cool, remove the skin and discard.
  • Cut the fig into small pieces in a large bowl.
  • Combine with the carrots, peas, bell pepper, onion, scallion, mustard powder, celery seed, parley and thyme.
  • Add the vegan mayo to your desire, I used about ½ cup.
  • Then add black pepper and pink salt to taste.


  • If you are new to cooking green banana/figs, don't worry as this post on How to Boil Green Banana with Ease will help you.
  • You can use green plantain in place of green fig/banana if you can't get hold of any, as they are quite large you will only need roughly 3-4.
  • It is cheaper and more convinient to use frozen mixed vegetables instead of buying each one individually.
  • This is the recipe that I use to make Vegan Mayonnaise.
  • Frozen vegetables don't need to be defrosted because they are being parboiled until they are tender.
  • Feel free to add any additional herbs, spices or vegetables to your salad.
  • Keep the salad refrigrated at all times.
  • Any leftovers should be consumed within 2-3 days.


Calories: 249kcal | Carbohydrates: 19g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 165mg | Potassium: 266mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1193IU | Vitamin C: 43mg | Calcium: 68mg | Iron: 3mg