4 August 2021

Spiced Banana Blossom Salad

This next recipe is inspired by Indian cuisine, with a fusion twist - banana blossom, green beans and tomatoes tossed in a fresh and tangy chaat masala dressing, with roasted peanuts, yogurt and coriander chutney. This salad is spicy, fresh, tangy, sweet and herby - it has so much flavour and really is a party in your mouth! 

Banana blossom is now widely available in UK supermarkets, it comes brined in a can and is often used as a vegan fish alternative due to it's flaky texture; more traditionally though, banana blossom has its origins in Asian cuisine as a fresh ingredient, including being used as the hero of some salads. Chaat masala is an Indian spice blend often paired with fruits and salads - featuring ingredients like amchur (unripe mango powder), black salt and hing (asafoetida) - it's tangy, delicious, a little funky and is a great addition to this recipe. It's very different to garam masala that is typically used in cooking - I got mine from my local Indian supermarket, but some supermarkets are now starting to stock this delicious spice blend. Coriander chutney is a spicy and vibrant condiment that's super easy to make at home to your tastes and perfectly rounds off this salad. 

I was inspired to make this recipe from my own homegrown green beans and some homegrown green chilies I was gifted. Whilst this recipe itself isn't traditional, it does take plenty of inspiration from India and pulls on traditional flavour combinations found in Indian cuisine - I hope it gets you inspired to try something new! You can enjoy this salad as is, as a main or a side dish, but I had some roti made by a friend that I served this with, which perfectly mopped up all the delicious dressing!

If you make this or any of my other recipes, please do snap a pic and tag me @euphoricvegan

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Spiced Banana Blossom Salad | Serves: 3-4 | Time: 20 mins

You'll need

  • Chopping board
  • Knife
  • Mixing bowl
  • Measuring cups & spoons
  • Blender/food processor
  • Serving platter



  • 1-2 tbsp olive oil
  • 2 tsp chaat masala
  • 1 clove garlic, crushed
  • 1-inch piece ginger, peeled and grated
  • 2 tsp brown sugar
  • 1/2 tsp turmeric
  • Juice 1/2 lemon
  • Pinch salt
  • 1 can banana blossom
  • 4 salad tomatoes
  • 1 green chili, finely chopped
  • 100g green beans
  • 1/4 cup roasted peanuts (unsalted)

Coriander chutney:

  • 1/2 cup coriander (leaves and stems)
  • Handful mint leaves
  • 1 inch piece ginger
  • 1 tbsp lemon juice
  • 1 green chili
  • 1 tsp brown sugar
  • 1/4 tsp cumin
  • Pinch chaat masala
  • 1/4 cup water
  • 1/4 tsp black salt (or 1/4 tsp extra regular salt)
  • 1/4 tsp salt
To serve:
  • 1/4 cup vegan yogurt
  • Coriander leaves
  • Sprinkle of chaat masala


  1. Mix together the olive oil, chaat masala, ginger, garlic, sugar, lemon juice, chili and salt in a bowl.
  2. Then drain the banana blossom and pull into strips, dice the tomatoes, add to the bowl and mix together.
  3. Bring a small pan of salted water to the boil. Remove the stems of the green beans and slice into 3-4cm pieces. Boil for 2-3 minutes until tender, then drain and add the cooked beans to the bowl with the banana blossom and tomatoes and mix together, along with the peanuts.
  4. To make the coriander chutney add all the ingredients from coriander to the salt to the blender or food processor and blitz until desired consistency. 
  5. To serve up your salad, transfer the salad to a platter, drizzle over the coriander chutney, top with a few dollops of vegan yogurt, coriander leaves and a small sprinkle of chaat masala and enjoy!
Cassidy xx