Banana Heart Salad Recipe

Remove outer tough bracts from the banana blossom until you reach the paler, tender layers. Trim off the stem end and thinly slice the innermost pale layers crosswise into 1/8–1/4-inch strips. Immediately place sliced pieces into the cold water with lime juice to prevent browning and reduce bitterness. Add 1 teaspoon kosher salt to the soak water and let sit for 10–15 minutes.

After soaking, drain the banana blossom slices in a colander and gently squeeze out excess water. Transfer to a mixing bowl and season lightly with remaining 1 teaspoon kosher salt; toss to taste and set aside.

In a small bowl, whisk together 3 tablespoons fresh lime juice, 1.5 tablespoons fish sauce (or soy sauce), and 1 teaspoon granulated sugar until sugar dissolves.

Warm 1 tablespoon neutral oil in a small skillet over medium-low heat. Add 2 cloves minced garlic and the thinly sliced chile and cook just until fragrant (about 20–30 seconds) — do not brown. Remove from heat and stir the warm garlic-chile oil into the lime-fish sauce mixture. Taste and adjust: more lime for brightness, a pinch more sugar if too salty, or extra fish/soy for saltiness.

To the bowl with the drained banana blossom, add 1 very thinly sliced shallot, 2 thinly sliced green onions, 1/2 cup packed cilantro leaves, and 1/4 cup packed torn mint. Pour the prepared dressing over the mixture.

Toss and Rest

Toss everything thoroughly so the dressing coats the banana blossom and herbs. Let the salad sit 5–10 minutes at room temperature to allow flavors to meld and for the banana blossom to slightly absorb the dressing.

Just before serving, sprinkle 1/3 cup roughly chopped toasted peanuts over the salad and toss lightly. Adjust seasoning with additional lime juice or salt if needed.

If using store-bought crackers, arrange 12 crackers on a platter. Lightly brush each cracker with a small amount of sesame oil (about 1 teaspoon total across crackers) and, if desired, sprinkle a few toasted sesame seeds on top for extra crunch.

Serve crackers alongside the banana heart salad for scooping. Alternatively, portion the salad atop individual crackers just before serving to keep them crisp.

Transfer salad to a serving bowl or platter. Garnish with extra cilantro leaves and lime wedges. Serve with sesame rice crackers on the side. The salad is best enjoyed immediately so crackers remain crisp.