Take your salad up a few notches with jerk shrimp, otaheite apples, papayas, mangoes, cucumbers, avocadoes and a host of other vegetables. This salad was presented in half of a pineapple shell from which the fruit had been removed. - photo by Denise Reid

Here are three salad recipes for you to try at home.

Warm Cabbage salad with Pineapple and Peanuts

Ingredients

Oil for frying

350g/12 oz peeled fresh pineapple, cored and cut into chunks

1 onion, chopped into wedges

3-4 tsps finely chopped fresh rosemary or thyme

2tbs roasted peanuts

1tsp honey (only necessary if pineapple is too tart)

350g/12oz green cabbage, chopped

salt and pepper

Method

1. Heat about a tbsp of oil in a large skillet. Add the pineapple chunks to the hot oil, stirring so they don't burn (you want the pineapple to burn slightly).

2. Add the onion, herbs and peanuts and fry for two more minutes. Taste the pineapple and add the honey if you need to at this time.

3. Toss in the cabbage and sprinkle on a little salt and pepper. Stir for about four to six minutes until the cabbage is lightly cooked. Then serve with rice.

Jerk Chicken with Avocado and Papaya Salad

Ingredients

8 boneless chicken thighs, skin left on

salt and lime juice to taste

1 tbsp jerk seasoning

1 tbsp oil

1 small avocado, peeled and cut into chunks

1 just-ripe papaya, peeled and cut into small chunks

1 spring onion, chopped finely

juice of 1 lime

salt and pepper

225g/8oz mixed green lettuce leaves, torn into pieces

120ml/1/2 cup guava vinaigrette

1 tbsp chopped fresh parsley to garnish

Method

1. Wash the chicken with either salt or juice of a lime. Leave in the refrigerator for an hour or two.

2. Light the barbecue or preheat a grill pan. Cook the chicken for about five minutes on either side or until done. Allow to cool and then cut into strips, removing the skin if you prefer.

3. Mix the avocado and papaya with the spring onion, lime juice, salt and pepper.

4. Prepare the lettuce and divide between four plates. Layer each with chicken and then top with avocado mixture. Dress with guava vinaigrette and garnish everything with parsley. It is best eaten at room temperature.

Green Banana and Saltfish Salad

Ingredients

2 tbsp cane vinegar or distilled (white) malt vinegar

8 small green bananas, topped and tailed and slit down one side

125 g/41/2 oz prepared saltfish

1 onion, sliced in rings

1 spring onion, chopped

70 g/1/4 cup stuffed green olives, sliced, or capers

For dressing:

1 garlic clove, crushed

1/2 scotch bonnet pepper, de-seeded and chopped finely

1 tsp Dijon mustard

1 tsp sugar juice of 1 lime

70 ml/1/4 cup olive oil

1 ripe avocado, peeled, stoned and chopped (optional) freshly ground black pepper

salt (optional)

Method

1. Drop one tbsp of vinegar into a large pot of salted water. (This prevents the blackening of bananas and the pot. It is best to use a non-reactive pan.) When the water boils, adds the bananas. Cook for 20 minutes, or until tender.

2. Meanwhile, prepare the saltfish.

3. Drain the bananas and leave until cool enough to handle. Peel away the skin and cut into 1.5 cm/ 5/8-inch slices. Place in a large bowl.

4. Add the fish, onion, spring onion and olives. Whisk together all the dressing ingredients and then toss everything together. Sprinkle with black pepper and salt to taste, chill for at least an hour before serving so that flavours can blend and develop.

5. Toss in the avocado (if being used) just before serving; a squeeze of lime or lemon juice will prevent it from darkening.

- All recipes courtesy of Eat Caribbean by Virginia Burke

Avocado-banana salad comprising boiled green banana with assorted herbs, saltfish, the season's fresh-ripe avocado and garnished with onion rings. - Ricardo Makyn/Staff Photographer.