Name: Ubod Salad with Pineapple Vinaigrette Recipe
Prep time: 6 min
Total time: 21 min
Yield: 6
Cuisine: Filipino
Ingredients: 1/2 cup calamansi juice; 4 tablespoons cane vinegar; 4 tablespoons sugar; pepper; 2 tablespoons sesame oil; 2 tablespoons extra virgin olive oil; 1/2 kilo palm heart (ubod), julienned then soaked in cold water; 2 pieces pineapple, peeled and diced; 1/4 cup cherry tomatoes, halved; 1 piece orange, eeled and sliced into rounds; 4 sprigs cilantro (wansoy); black sesame seeds

Photography by Miguel Nacianceno | Styling by Zee Castro-Talampas

Crunchy and refreshing, this salad is the perfect starter! To level up this dish, add grilled prawns or scallops on top. Make and share this delicious salad recipe in 3 easy steps.

Ubod Salad with Pineapple Vinaigrette Recipe

Ubod Salad with Pineapple Vinaigrette Ingredients

How to Make Ubod Salad with Pineapple Vinaigrette

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