Camote Tops Ensalada Recipe

In my anniversary post last year, I mentioned about making this Camote Tops Ensalada as one of my pandemic appetizer dishes. It’s a very simple yet healthy veggie salad that you can make with camote tops, onions, tomatoes and dressing. 

See how I gave this salad a twist.

I always like my veggie salads with plenty of tomatoes and ground pepper with white vinegar or Apple Cider, if available. For this version of ensalada, I added a tinge of sweet-spicy flavor, but not from the usual vinegar-salt-pepper-sugar (honey) dressing. While preparing the veggies, I caught sight of the bottle of Pinakurat (sweetened spiced coconut sap vinegar) prompting me to do another of those experiments. 😊

Wait, there’s more! I also added slices of cucumber and burong kamias (salted bilimbi). Thanks to Gina 😊 for giving me a bag of kamias that I stored in bottles with salt in the ref. They lasted for months!

Hmmm.... I loved how it turned out! 

Here’s how I made this.

Ingredients:

2 cups camote tops, blanched for 1 minute

2 large tomatoes, sliced

1 medium onion, sliced

1/2 small cucumber, sliced 

5 pcs burong kamias (salted bilimbi), sliced

Dressing (according to taste):

1/4 cup white vinegar

1/4 tsp salt

1/4 tsp black pepper

1 tsp sugar

2 tbsps Pinakurat 

Steps:

1. Blanch camote tops for 1 minute in salted boiling water. Drain. 
2. Prepare dressing.
3. Mix together all veggies. 
4. Add dressing to mixed veggies. Mix. 
5. Serve as appetizer with grilled or fried meat or fish.

Well, you can always modify the recipe according to your preference or availability of ingredients. 

When do you plan to try this? Do share in the comment box below how you made your ensalada. And don’t forget to share this recipe with your friends. If you do, please tag or mention me in Facebook or Instagram. 

Watch out for my next recipe!