If you love the spiciness of jerk seasoning and can’t get enough fresh avocado, you will really like this recipe.   This salad brings the best of the Caribbean to you with the flavors of jerk, lime and rum.  Perfect as a stand-alone meal and great for weekend barbecues.  Pair it with a rum cocktail for a complete meal!

Ingredients:

• 1- 2 kg boneless chicken chunks
• 2 tsps. Caribbean Trading Lime Jerk seasoning
• 1/4 cup Bacardi Rum
• 1 tsp lime juice
• 2 ripe avocados, cubed or halved
• 1 red onion, sliced
• 2 tomatoes, cut into wedges
• 1 yellow and 1 red sweet pepper, sliced
• assorted lettuce leaves

For Vinaigrette Dressing:

• 3 tbsp vinegar
• 1 tbsp lime juice
• 1/2 cup of EEVO oil
• Fresh Cilantro, chopped

Preparing the Chicken and Avocado Salad:

1. Marinate chicken in jerk seasoning, rum and lime juice.
2. Bake at 350 F for 10-15 minutes.
3. Assemble the salad– finishing off with the cubed avocado and chicken.

Avocados are an excellent source of healthy fats and are particularly beneficial if cutting down on protein and carbohydrate intakes.  They are a good source of fiber and potassium and Vitamins E and B.  This meal hits all the right notes for a healthy and locally sourced meal.

How to Peel an Avocado:

To preserve the area with the greatest concentration of antioxidants, you basically want to peel the avocado with your hands, as you would a banana:

1. First, cut the avocado length-wise, around the seed.
2. Holding each half, twist them in the opposite directions to separate them from the seed.
3. Remove the seed.
4. Cut each half, lengthwise.
5. Next, using your thumb and index finger, simply peel the skin off each piece.

**Tip:  if you are only going to use half of the avocado, store the other half in the fridge with the seed still in it- this will extend the life of your avocado.

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Ingredients Needed for this Tropical Green Salad with Chicken:

• 2 skinless, boneless chicken breast halves
• ½ cup teriyaki marinade sauce
• 2 tomatoes, seeded and chopped
• ½ cup onion, chopped
• 1 tablespoon Caribbean Trading Company Walk the Plank Jalapeno Passion Crushed Pepper Sauce
• 2 teaspoons chopped fresh cilantro
• 2 teaspoons minced fresh jalapeno
• ¼ cup Caribbean Spicy Mustard
• ¼ cup honey
• 1 ½ tablespoons lime cane sugar
• 1 tablespoon vegetable oil
• 1 ½ tablespoons cider vinegar
• 1 ½ teaspoons lime juice
• ¾ pounds mixed salad greens
• 1 (8oz.) can pineapple chunks, drained
• 1 can of mandarin oranges
• 4 cups corn tortilla chips

Directions:

1. Place the chicken in a bowl and cover with teriyaki marinade sauce and Caribbean Trading Company Walk the Plank Jalapeno Passion Crushed Pepper Sauce. Marinate at least 2 hours in the refrigerator.
2. In a small bowl mix tomatoes, onion, jalapeno and cilantro. Cover salsa and refrigerate.
3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar and lime juice. Cover dressing and refrigerate until needed.
4. Preheat the grill on high heat.
5. Lightly oil grill grates so chicken won’t stick. Place chicken on the grill and discard any leftover marinade. Cook for 6 to 8 minutes on each side or until juices run clear.
6. Arrange mixed salad greens on plates. Spoon some of the salsa mixture over each salad and add ¼ of the pineapple chunks and mandarin oranges to each plate. Crush tortilla chips into large pieces and sprinkle over salads.
7. Slice the chicken breast and top each salad with ¼ of chicken strips.
8. Last, drizzle dressing mixture over each salad and serve immediately.
9. Enjoy!

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Ingredients Needed for this Sweet Potato Salad:

• 1 1b. Sweet Potato, unpeeled and diced
• 1/4lb. Plantain, diced
• 1/4lb. Mangoes, diced
• 2 ripe tomatoes, seeded and diced
• 1 red onion, diced
• 1 red pepper
• 1 yellow pepper
• 1 c. guava nectar
• 1/3 c. vegetable oil
• 2tbsp. apple cider vinegar
• 2 tsp. Caribbean Spicy Mustard
• ½ tsp. Cane Sugar

Directions:

1. Boil potatoes and plantains separately until tender, then drain and cool.
2. Marinate in the guava nectar.
3. In a separate bowl, whisk vinegar and sugar, and then add in oil.
4. Dice all vegetables and toss mango, peppers and tomatoes in mixture.  Add potatoes and plantains.
5. Refrigerate for at least two hours before serving.

To add a little kick, considering adding in (or serving with) Caribbean Trading Company’s Fire Roasted Garlic Infused Crushed Pepper Sauce.  This hot sauce will give it a little extra kick and the roasted smokiness of the peppers will add a nice flavor profile to this dish.

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Ingredients Needed to Make this Potato Salad Recipe:

• 3 pounds potatoes, cooked until just tender, cubed, cooled
• 5 or 6 hard cooked eggs, cooled, coarsely chopped
• 1/4 to 1/2 cup chopped red onion or green onions or scallions
• 1 lb. Bacon – crispy and chopped

Dressing:

• 3/4 cup mayonnaise (a little more or less, as desired)
• 1 to 2 tablespoons Caribbean Trading Company’s Caribbean Spicy Mustard
• salt and pepper to taste
• 1/4 tsp. smoked paprika

Preparation:

Combine potatoes, eggs, bacon, and onions.  Stir in mayonnaise, mustard, and salt and pepper to taste.   Put in refrigerator to cool down.  Serves 6 to 8.

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Step One: Mixing the Dressing for this Spinach Salad Recipe

• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup cane sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil
• 2 teaspoons of Caribbean Spicy Mustard

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, vegetable oil and Habañero Mango Mustard. Set aside.

Step Two: Toasting the Almonds

Ingredients

• 1 tablespoon butter
• ¾ cup almonds, blanched and slivered

In a medium saucepan, melt butter over medium heat until slightly burnt. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

Step Three: Tossing the Salad

Ingredients

• 1 pound spinach, rinsed and torn into bite-sized pieces
• 1 1/3 cup of freshly diced mango
• 1 cup dried cranberries

In a large bowl combine the spinach with the toasted almonds, mango and cranberries. Toss with dressing just before serving.

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