In this salad, bitter ampalaya shares the salad with sweetish shrimps. (Don’t worry, I mixed headless shrimp into the salad, to cut the cholesterol content of this seafood.)
Ampalaya and Shrimp Salad
To bind the salad, cottage cheese is added for a health boost.
Ingredients
Ampalaya and Shrimp Salad
- 1 Small bitter gourd (ampalaya)
- 1/4 kilo Shrimp washed and boilled
- Salt
- 1 tablespoon honey
- 1/2 Cup cottage cheese drained
Instructions
- Wash ampalaya slices three times. Set aside.
- Shell the shrimps then toss together with the ampalaya slices. Season with salt and pepper then pour in the honey.
- Toss in cottage cheese. Mix well. Chill for 2 hours before serving.Serving tip: This side salad tastes better (read: a lot less bitter) when served cold. Refrigerate it for two to three hours before serving.
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