Peel the ripe plantain and slice diagonally into 1/4-inch thick slices. Heat 2 tablespoons extra-virgin olive oil in a nonstick skillet over medium heat. Add plantain slices in a single layer and fry until golden brown and caramelized on both sides, about 2–3 minutes per side. Transfer to a paper towel-lined plate and season immediately with 1/4 teaspoon fine sea salt.

Prepare corn

If using fresh corn, cut kernels from the cob. If using frozen, thaw and pat dry. Warm a small skillet over medium-high heat (no oil necessary) and lightly char the corn for 2–3 minutes, stirring, to develop sweet, roasted notes. Remove and let cool slightly.

Prepare avocado

Halve and pit the avocado. Score the flesh in a crosshatch pattern and scoop into medium-size chunks or thin slices, keeping them intact if possible to present nicely on the salad. Lightly toss avocado pieces with a pinch of salt and a squeeze of lime (from the dressing ingredients) to prevent browning while assembling.

Assemble salad

In a large bowl, combine 6 cups mixed salad greens and the cooled charred corn. Gently add the avocado pieces and crumble 3 ounces of feta cheese over the top. Arrange the warm plantain slices on the salad so they remain slightly crisp. Season the assembled salad with the remaining 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper, adjusted to taste. Hold off on dressing until ready to serve.

Citrus Verde Dressing

Make dressing in a blender or food processor: add 1/2 cup fresh orange juice, 2 tablespoons fresh lime juice, 1/4 cup packed chopped cilantro leaves, 1 chopped green onion (white and light green parts), 1/2 seeded jalapeño (optional), 1 teaspoon honey or agave, 1 tablespoon apple cider vinegar, 1/4 teaspoon ground cumin, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Pulse to combine until the herbs are finely chopped.

With the motor running, drizzle in 3 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, lime juice, or honey as needed for balance. If you prefer a smoother, greener dressing, blend longer; for a chunkier herb-forward dressing, pulse briefly.

If the dressing is too thick, whisk in 1–2 tablespoons water (or extra orange juice) to reach desired consistency. Chill briefly if not using immediately; the dressing can be made up to 24 hours ahead and stored refrigerated in an airtight container. Bring to room temperature and whisk before serving.

To Serve

Just before serving, pour 3–4 tablespoons of the Citrus Verde Dressing over the assembled salad and toss gently to coat all components without mashing the avocado or breaking the plantain slices. Alternatively, drizzle dressing decoratively over the top and serve any extra dressing on the side.

Divide the salad among 2–3 plates (see servings). Garnish with an extra sprinkle of crumbled feta and a few cilantro leaves if desired. Serve immediately so the plantain remains warm and slightly crisp.