Tinapa Salad

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

1. 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.
2. In a large bowl, combine the prepared lettuce, tomatoes, cucumber, and red onion.
3. Add the flaked tinapa to the vegetable mixture, gently tossing to combine. Be careful not to break up the tinapa flakes too much.
4. To prepare the dressing, in a separate small bowl, whisk together the calamansi juice, fish sauce, sugar, salt, and pepper until well combined.
5. Drizzle the tangy calamansi dressing over the salad, tossing to coat all the ingredients evenly.
6. Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
7. Serve the Tinapa Salad chilled, as a refreshing starter, side dish, or even a light main course. Enjoy!