Green Mango Salad with Spicy, Salted Fish

A modern version of the favorite Pinoy appetizer, ensalada. Cottage cheese adds a unique texture and taste to this salad.

Serves 4   Prep and Cook Time 20 minutes

1 cup whole cherry tomatoes (small), washed
4 pieces green mangoes peeled, scooped with melon baller
1 tablespoon calamansi juice
1/2 cup cottage cheese
1/4 cup California raisins
2 tablespoons pickle relish
1/2 tablespoon cooked bagoong (shrimp paste)
1/4 cup roasted peanuts, coarsely chopped
1 tablespoon spicy salted fish flakes
red onion, sliced into rings
1 piece red egg, sliced into rings
cilantro leaves for garnish
salt and freshly ground black pepper to taste

1  In a mixing bowl, combine the tomatoes, green mangoes, calamansi juice, cottage cheese, raisins, and pickle relish. Mix well.

2  Transfer into salad bowls and randomly sprinkle with shrimp paste. On each salad, sprinkle peanuts, spicy salted fish flakes, and place an onion ring. Set a slice of red egg on top of the heap then garnish with cilantro.

3  Season with salt and pepper to taste.

Photography by David Hanson │ Styling by Sharlene Tan

• Be the first one to comment...