Pako Salad is a recipe submitted by a follower of filipino-dishes.org.

Its a fresh crispy

salad and easy to prepare!

 Serves - 4-6
 Prep time - 10 minutes
 Cook time - 5 minutes
 Total time - 15 minutes
 Allergy - Fish
 Meal type - Salad
 Misc - Fresh
 Region - Asian
Ingredients for Pako Salad

 Pako (edible fern) 1 tali

 Tomatoes (chopped into salad size)
 Onion (chopped into salad size)
 Red chili (2 pcs, chopped into small pcs)
 Bagoong isda/fermented fish (5 tablespoon)
 Calamansi (5 pcs) juice
Directions to prepare Pako Salad

 Step 1 Clean the Pako. Select the top portion of the edible fern (the soft part)
 Step 2 Dip into a bowl of boiled water for 3-5 minutes
 Step 3 Removed the pako and set aside
 Step 4 Put chopped onions, chopped tomatoes and chili and mix with pako
 Step 5 Mix Bagoong (fermented fish) together and add calamansi juice.
Chickpea Salad

Prep time
12 mins
Cook time
1 min
Total time
13 mins

Author: Vanjo Merano

Serves: 5
Ingredients

 2 cans (15 oz each) garbanzos (chickpeas), drained

 6 to 8 fresh basil leaves, chopped
 3 to 4 medium red tomatoes, chopped into small cubes
 3 tablespoons chopped flat leaf parsley
 1 medium red onion, chopped
 ¼ cup extra virgin olive oil
 ¼ cup red wine vinegar
 1 tablespoon lemon juice
 salt and pepper to taste

Instructions

1. Combine chickpeas, tomato, basil, parsley, lemon juice, and onion in a bowl. Toss gently
until the ingredients are well incorporated.
2. Meanwhile, make the dressing by combining the extra virgin olive oil, red wine vinegar,
salt, and pepper in a bowl. Whisk well for 30 seconds.
3. Pour the dressing over the chickpeas and other ingredients. Gently toss one more time.
cover the bowl with a cling wrap. Refrigerate for 3 hours.
4. Serve for lunch. Share and enjoy!
 Ensaladang Mangga (Green Mango Salad)

This is a recipe for green mango salad.

Author: Vanjo Merano
Recipe type: Salad
Cuisine: Filipino
Serves: 4

Ingredients
 2 medium green mangoes, peeled and sliced into cubes
 3 medium tomato, cubed
 1 medium white or red onion, cubed
 Juice from 1 lime or 2 pieces calamansi (optional)
 4 to 5 tablespoons shrimp paste (bagoong alamang)

Instructions
1. Combine mango, onion, and tomato in a bowl.
2. Pour calamansi or lime juice and then add shrimp paste.
3. Toss until all the ingredients are well blended.
4. Top with more shrimp paste if desired.
5. Serve with with your favorite fried or grilled food.
6. Share and enjoy!
 Chicken Potato Salad

Ingredients
 2 (4 oz.) pieces boneless chicken breast
 2 medium potato, peeled and diced
 2 medium carrot, peeled and diced
 3 tablespoons sweet relish
 1 cup frozen green peas
 ½ teaspoon garlic salt
 ½ cup shredded Parmesan cheese
 ¾ cup mayonnaise
 Water for boiling

Instructions
1. Boil 4 cups water in a pot. Add the chicken. Boil for 15 minutes. Remove the chicken and
let it cool down. Slice the chicken into small cubes. Set aside.
2. Boil a clean batch of water in a clean pot. Add the carrot and continue to boil for 5 minutes.
Drain the water and set the carrot aside. Do the same with the potato.
3. Combine the diced chicken, carrot, and potato in a mixing bowl. Add garlic salt, pickle
relish, Parmesan, and mayonnaise. Fold until all the ingredients are well blended. Add the
frozen green peas. Continue to fold until well blended. Note: you can adjust the amount of
garlic salt and Parmesan to tailor to your taste.
4. Refrigerate for at least 3 hours.
5. Transfer to a serving plate. Serve.
6. Share and enjoy!
 Seaweed Salad Recipe (Ensaladang Lato)

Ingredients
 ¼ lb. lato (or sea grapes), rinsed
 1 large plum tomato cored and diced
 1 medium red onion, minced
 ¼ cup white vinegar
 ⅛ teaspoon ground black pepper
 ¼ teaspoon salt
 ¼ teaspoon granulated white sugar

Instructions
1. In a bowl, combine vinegar, salt, pepper, sugar, tomato, and onion. Stir to mix.
2. Add the lato or sea grapes. Toss. Let it stay for at last 10 minutes.
3. Transfer to a serving bowl. Serve.
4. Share and enjoy!
 Shrimp Avocado Salad Recipe

Ingredients
 1 pound shrimp, deveined and shell removed
 2 cups water
 2 ripe avocado, cubed
 ¼ teaspoon garlic powder
 6 tablespoons sour cream
 juice from 1 lime
 salt to taste
 chives for garnish

Instructions
1. Boil water in a cooking pot. Add the shrimp and cook for 1 to 2 minutes or until
color turns medium orange. Remove the shrimp from the pot and discard the water.
Set aside.
2. Combine sour cream, lime juice, garlic powder, and salt in a large bowl. Mix well.
3. Add the avocado. Fold until all ingredients are well blended.
4. Fold-in the boiled shrimp.
5. Transfer to a serving bowl. Top with chives.
6. Serve chilled. Share and enjoy!
 Ensaladang Filipino Recipe

Ingredients
 2 medium chinese eggplant
 1 medium plum tomato, sliced and half
 1 medium yellow onion, peeled and sliced in half
 ½ cup cane or white vinegar
 ¼ teaspoon ground black pepper
 ½ teaspoon sugar
 ¼ teaspoon salt
 ¼ cup shrimp paste

Instructions
1. Heat-up the grill. Grill the eggplant, onion, and tomato. The onion and tomato should
only be grilled for 3 minutes per side, while the eggplant should be grilled longer
until the inner part is fully cooked and soft. This should take around 10 to 12 minutes
per side or more.
2. Once the eggplant, tomato, and onion are done, peel the skin from the eggplant and
slice. Slice the tomato and onion, as well. Arrange in a serving plate.
3. Combine vinegar, sugar, salt, and ground black pepper in a bowl. Stir. Make sure that
the salt and sugar dissolves completely. Pour over the tomato, eggplant, and onion.
4. Serve with shrimp paste on the side.
5. Share and enjoy
 Easy Macaroni Salad

Ingredients
 1 lb. elbow macaroni, cooked according to package instructions
 ½ cup mayonnaise
 ¼ cup sour cream
 1 teaspoon mustard powder
 ½ cup minced celery
 1 small red onion, minced
 1 tablespoon minced parsley (flat leaf)
 2 tablespoons sweet relish
 1½ teaspoon granulated white sugar
 salt and ground black pepper to taste

Instructions
1. Combine the cooked macaroni, mayonnaise, and sour cream. Mix well.
2. Add the onion, sweet relish, celery and parsley. Fold to mix the ingredients.
3. Put-in the mustard powder, ground black pepper, sugar, and salt. Continue to fold
until all the ingredients are well incorporated.
4. Transfer to a serving bowl. Serve.
5. Share and enjoy!
 Salted Eggs and Tomato Salad

Ingredients
 2 salted duck eggs (itlog na maalat)
 2 medium plum tomatoes, cubed
 1 teaspoon fish sauce
Instructions
1. Slice the salted eggs in half.
2. Scrape the egg white and yolk then arrange in a bowl.
3. Add the cubed tomatoes and fish sauce. Mix well.
4. Serve. Share and enjoy!
 Broccoli Bacon Salad Recipe

Ingredients
 6 bacon slices, cooked
 1 head broccoli, florets chopped
 1 cup shredded monterrey jack cheese
 ½ small sweet onion, minced
 2 tablespoons rice vinegar or white wine vinegar
 1 tablespoons granulated white sugar
 ¼ teaspoon ground black pepper
 ¼ teaspoon salt
 ½ cup mayonnaise
 ¾ cup roasted cashews

Instructions
1. Prepare the dressing by combining the vinegar, mayonnaise, sugar, pepper, and salt in a
bowl. Mix well.
2. Add the minced onion and stir.
3. Combine the broccoli and the dressing. Gently toss.
4. Crumble the bacon and add to the bowl with broccoli. Add the cashew and cheese, as well.
Continue to toss gently until all the ingredients are well belended.
5. Transfer to a serving bowl. Serve.
6. Share and enjoy