Name: Ubod Salad with Pineapple Vinaigrette Recipe
Prep time: 6 min
Cook time: 15 min
Total time: 21 min
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

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

yummy.ph

Crunchy and refreshing, this salad is the perfect starter! To level up this dish, add grilled prawns or scallops on top.

Print Recipe Pin Recipe

Prep Time 6

Cook Time 15

Total Time 21

Course Salad

Cuisine Filipino

Servings

Ingredients

Ubod Salad with Pineapple Vinaigrette 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

Instructions

Make the vinaigrette: Combine all ingredients in a bowl and whisk vigorously until blended. Season to taste. Chill until ready to use.
Place three mounds of ubod on a serving platter. Scatter diced pineapples and cherry tomatoes all over. Place orange rounds on top and garnish with cilantro.
Drizzle dressing all over. Sprinkle black sesame seeds on top.