Banana Stem Salad

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Packed with healthy ingredients and super flavorful, this banana stem salad will become your next favorite.

If you’ve been on the hunt for healthy vegetarian salad recipes, you’ll want to give this fiber-packed salad a try.

It comes together super quick, and is a great versatile salad to have with any of your favorite meals.

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Ingredients For the Recipe
How to Make the Banana Stem Salad
Frequently Asked Questions
Tips & Tricks to Make the Banana Stem Salad
📖 Recipe

Ingredients For the Recipe

You’ll need two sets of ingredients to make the banana stem salad.

For the Banana Stem

Banana stem (chopped): 1.5 cups
Water: For boiling

For the Salad

Prepared crunchy banana stem
Onions (chopped): ¼ cup
Cucumber (chopped): ½ cup
Carrots (chopped): ½ cup
Raw mango (chopped): ¼ cup
Moong dal (soaked overnight and drained): ½ cup
Tomatoes (chopped): ¼ cup
Salt: 1 teaspoon or as per taste
Black pepper powder: 2 tsp
Lemon juice: 1 whole lemon
Ginger (julienne/chopped): ½ inch ginger

How to Make the Banana Stem Salad

Once you have everything ready, here’s what you’ll need to do to make the banana stem salad.

soak banana stem in boiling water until its very soft

Start by preparing the banana stem. Bring the water to a boil and add the chopped banana stem pieces. Cook them until they become a little mashed. Ensure that the stem still has crunch. Make sure to use the soft part of the stem and discard the outer layer and hard parts.

add all the ingredients of the salad into the bowl

For the salad, add all the ingredients into a mixing bowl and give it a good mix.

tasty banana stem salad ready to enjoy with any meals

You can adjust the seasoning as per your liking.

Frequently Asked Questions

What Else Can I Add to the Banana Stem Salad?

I’ve added lots of veggies into the salad, but you can use whatever you have at hand, and make the salad healthier and more nutritious.
Boiled or canned chickpeas can be used instead of moong dal to make the salad more filling.
Lettuce, olives, jalapenos, boiled corn and fresh herbs are all great additions.

How Do I Store the Leftovers?

You can store the leftover banana stem salad for up to a day in the refrigerator. Don’t store it beyond that point, as it can start to get watery and lumpy, just like most other salads.
If you want to prep the salad ahead of time, prepare the salad dressing separately and add it into the veggies towards the end.

Tips & Tricks to Make the Banana Stem Salad

Making this banana stem salad is super easy, but you might want to take note of these tips and tricks too.

If you don’t want to boil the banana stem, you can tenderize it by soaking it in some buttermilk for a few minutes. This will also help keep the stems from turning dark.
Different colored bell peppers also make for a wonderful addition to this banana stem salad.
I made a simple salad dressing using lemon juice, ginger and black pepper, but you can also try using any other salad dressing of your choice.
To add more flavor to the salad, sprinkle some chaat masala powder or any other favorite seasoning of your choice.
You can also add some red chili flakes or a pinch of chili powder to add some heat and deliciousness to the salad.
If you don’t have lemon juice, a dash of apple cider vinegar or regular white vinegar can do the trick too.
To bump up the nutrition of this salad, you can add a drizzle of extra virgin olive oil too.
Don’t forget to top the salad with lots of chopped fresh herbs right before you serve.

Serving Ideas & Suggestions

This fiber rich banana stem salad can be a great healthy lunch to have when you’re trying to be conscious about your calorie intake.

You can pair it with any of your favorite main meals, or even have it as a light meal. I would recommend teaming it up with a nice Indian buttermilk drink.

Got some more banana stems to put to use? Here are some delicious ideas to put them to use.

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