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Last Updated on March 10, 2026 by Tiffany
This green banana salad is actually a classic Island side dish more commonly called green fig salad. Created using beloved green bananas, this dish combines mayonnaise, a vegetable blend, scallion, onion, and bell peppers.
My ital take on the classic green fig salad is making an easy and healthy cashew mayo as well as seasoning with fresh herbs.
Adding a few not-so traditional ingredients like thyme for a major flavor boost, this salad tastes absolutely delicious. Rasta approved indeed!
What is Green Fig Salad?
A popular cultural staple in islands like Trinidad and Tobago and Saint Lucia, Green fig salad is similar to potato salad, but using green bananas and other island seasoning.
We’re going to be boiling the green bananas whole, just like my Jamaican mommy taught me, and slicing them into smaller pieces to pair with our other ingredients.
As a Jamaican woman, I absolutely adore exploring dishes from other islands and making ital (vegan) versions of them.
We’re leaving out the salt fish and using a healthier homemade mayo. However you can feel free to replace the saltfish with smashed chickpeas to up the protein levels.
What You’ll Need- Green Banana Potato Salad
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Green Banana
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Scallion
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Corn
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Onion
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Thyme
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Garlic
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Red Bell Pepper
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Scotch Bonnet Pepper
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Apple Cider Vinegar
Cashew Mayo Ingredients
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Cashews
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Lemon
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Garlic Powder
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Water
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Agave
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Oil
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No salt Seasoning
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Jamaican All Purpose Seasoning
How to make Green Banana Potato Salad
Step One:
Cut off the tops to your green bananas and carefully slice 1 centimetre deep down the banana from top to bottom. Fill your pot with water and 1/2 tablespoon of oil (this will prevent a black stick line from forming) and allow to boil on medium heat for the next 20 or so minutes.
Step Two:
While your green bananas are boiling, chop up your scallion, onion, red bell pepper, and mince your garlic.
De-stem your thyme so you’re only left with the leaves and de-seed the scotch bonnet then proceed to mince.
Step Three:
Now it’s time to make the cashew mayonnaise! If you prefer to use a pre-ready mayo to reduce ingredients and time, feel free to. Making your own cashew mayo simply offers an ital, healthy swap to the usual.
You can choose to either soak your cashews overnight or cover in hot water for about 15 minutes.
Grab your soaked & rinsed cashews and place them in the blender along with the other cashew mayo ingredients . Slowly pour in the oil while the mayo is blending. The ending product should resemble the consistency of mayonnaise.
Step Four:
Once your green bananas are cooked and cooled, carefully peel off the skins, discard, and chop the bananas into small pieces. Combine all of the chopped herbs, mayo, and the green bananas into a bowl.
Serve chilled alongside your entree of choice and enjoy!
How to store Green Banana Potato Salad
This green fig salad can store in the fridge for up to 5 days. When you’re ready to eat, no need to reheat! Simply serve alongside your favorite entree dish and enjoy!
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Green Fig Green Banana Potato Salad
Ingredients
- 4 Green Bananas
- 3 Scallion
- 1/2 Cup Corn
- 1/4 Onion
- 3 Fresh Thyme
- 3 Cloves Garlic
- 1/2 Red Pepper
- 1/2 Scotch bonnet pepper de-seeded!
- 1/2 Teaspoon Apple Cider Vinegar
Cashew Mayo
- 1 cup Cashews measured dry
- 1 Lemon
- 7 Tablespoons water
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Agave
- 1 Tablespoon Oil slowly poured in
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon No salt seasoning
- 1 Teaspoon Jamaican All Purpose Seasoning
- to taste Black Pepper
- to taste Salt
Instructions
- Cut off the tops to your green bananas and carefully slice 1 centimetre deep down the banana from top to bottom. Fill your pot with water and 1/2 tablespoon of oil (this will prevent a black sticky line from forming) and allow to boil on medium heat for the next 20 or so minutes.
- While your green bananas are boiling, chop up your scallion, onion, red bell pepper, and mince your garlic. De-stem your thyme so you're only left with the leaves and de-seed the scotch bonnet then proceed to mince.
- Now its time to make the cashew mayonnaise! If you prefer to use a pre-ready mayo to reduce ingredients and time, feel free to. Making your own cashew mayo simply offers an ital, healthy swap to the usual.You can choose to either soak your cashews overnight or cover in hot water for about 15 minutes. Grab your soaked & rinsed cashews and place them in the blender along with the other cashew mayo ingredients . Slowly pour in the oil while the mayo is blending. The ending product should resemble the consistency of mayonnaise.
- Once your green bananas are cooked and cooled, carefully peel off the skins and chop into small pieces. Combine all of the chopped herbs, mayo, and the green bananas into a bowl.Serve chilled alongside your entree of choice and enjoy!
