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Tinapa Salad
Experience a delightful symphony of flavors and textures with the Tinapa Salad, a vibrant dish that combines the smoky taste of Tinapa or smoked fish with the fresh crunch of vegetables. This salad is bathed in a tangy dressing made from Calamansi juice, a citrus fruit native to the Philippines. This salad is not just a feast for your taste buds, but also a nod to the rich culinary history of Southeast Asia.
Ingredients
- Salt
- 1 teaspoon, or to taste
- Pepper
- 1/2 teaspoon, or to taste
- Sugar
- 1 teaspoon
- Fish sauce
- 2 tablespoons
- Calamansi juice
- 1/4 cup
- Red onion
- 1 medium, thinly sliced
- Cucumber
- 1 large, diced
- Tomatoes
- 2 large, diced
- Lettuce
- 4 cups, torn into bite-sized pieces
- Tinapa (smoked fish)
- 2 cups, flaked
Instructions
- Prepare your vegetables first. Wash and dry your lettuce, then tear it into bite-sized pieces. Dice your tomatoes and cucumber, and thinly slice your red onion.
- In a large bowl, combine the prepared lettuce, tomatoes, cucumber, and red onion.
- Add the flaked tinapa to the vegetable mixture, gently tossing to combine. Be careful not to break up the tinapa flakes too much.
- To prepare the dressing, in a separate small bowl, whisk together the calamansi juice, fish sauce, sugar, salt, and pepper until well combined.
- Drizzle the tangy calamansi dressing over the salad, tossing to coat all the ingredients evenly.
- Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve the Tinapa Salad chilled, as a refreshing starter, side dish, or even a light main course. Enjoy!
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Chill Time: 30 minutes Calories: 220 Fat: 8g Carbs: 15g Protein: 20g Sodium: 900mg Sugar: 5g
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