Classic Caribbean-Style Green Fig Salad

Bring a large pot of water to a boil, add avocado oil or olive oil, and cook unripe green bananas for 20 to 25 minutes, until tender.

Drain unripe green bananas, let them cool, peel off the skins, and cut them into bite-size rounds or cubes.

In a large bowl, combine unripe green bananas, mixed vegetables, red onion, and bell pepper.

Add mayonnaise, salt, black pepper, and any of the optional additions pimento pepper, garlic powder, dried thyme, salted codfish, and tuna. Toss gently until evenly coated.

Refrigerate for at least 1 hour before serving.