Summer Pako Salad With a Unique Tamarind Dressing

Summer is never complete without beach trips. And in every outing, the food you prepare is central to the day’s enjoyment. Are you looking for ways to level up the usual spread of adobo, inihaw na baboy, and chicken barbecue? Introduce a simple yet refreshing pako salad to balance out your menu.

Pinoy ensaladas are a terrific way to reduce the umay factor an all-meat lineup brings. So for your next excursion, skip the meticulous salads, snazzy toppings, and creamy dressings. Go for something light and bright, like this pako salad recipe with a unique tamarind vinaigrette. Plus, it’s easy to customize and takes no time to prep! Ready to master how to make pako salad?

30 min.
5 People
Easy
Budget

Ingredients

For the tamarind vinaigrette:

1/2 cup vinegar
2 tsp minced garlic
1 1/2 tbsp honey
1-2 tsp Knorr Sinigang Sa Sampalok Mix
1 cup canola oil
250 g fresh pako (fiddlehead fern), cut into 2-inch pcs
2 pcs salted eggs, peeled and quartered
3 pcs tomatoes, quartered
1/4 cup fried dilis

Cooking Method

Make the tamarind vinaigrette: Combine vinegar, garlic, honey, and Knorr Sinigang sa Samaplok Mix in a bowl; stir well. Slowly whisk in oil. Set aside.
Arrange pako, salted eggs, tomatoes, and dilis on a serving platter. Drizzle tamarind vinaigrette on top. Toss to combine. Serve immediately.

This ensalada is not your average salad – that tamarind dressing brings it to greater heights! Even if you serve it as a side, it might just steal the spotlight from the meaty means. If it’s your first time making a pako salad, ensure you purchase the vegetable (edible!) variety of ferns. It also helps to blanch the greens in boiling water to tenderize them slightly. Transfer them to an ice bath immediately to avoid overcooking. Do these before leaving your house, so you just have to put them together when you get to your destination.