Ensaladang ubod (hearts of palm salad)

Indulge in the fresh flavors of Ensaladang Ubod, a delightful heart of palm salad tossed with zesty vinaigrette for a refreshing culinary experience.

Ingredients:

• ⅓ cup coconut cream (see Tip)
• ¼ cup calamansi juice (see Tip) or lime juice
• ¼ cup coconut vinegar (see Tip) or cider vinegar
• 2 teaspoons fish sauce (see Tip)
• 1 (400g) can hearts of palm, rinsed and cut into matchsticks
• 1 cup diced tomato
• ½ cup sliced shallots or red onion
• 2 Thai chiles, coarsely chopped
• 8 small leaves Boston lettuce or endive
• 1 scallion, sliced
• 1 tablespoon fried garlic (see Tip)
• 1 tablespoon fried shallots (see Tip)

Instructions:

1. Combine coconut cream, calamansi (or lime) juice, vinegar, and fish sauce in a spacious bowl. Mix in hearts of palm, tomato, shallots (or onion), and chiles. Gently stir the ingredients together. Scoop the salad onto lettuce leaves (or endive) using a slotted spoon. Top it off with scallion, fried garlic, and fried shallots for garnish.

Summary:

• Calories: 541 kcal
• Fat: 31 g
• Protein: 20 g
• Carbs: 60 g
• Potassium: 2154 mg
• Magnesium: 266 mg