
BABY SQUID AND MANDARIN ORANGES SALAD
INGREDIENTS:
Baby Squid cleaned and sauteed in garlic and onions; set aside
Salad greens washed and air dried; set aside
Chili flakes
Mandarin Oranges peeled and sectioned; set aside
Salt & Pepper to taste
PROCEDURE:
- In a salad bowl, tear and line the leafy greens
- Add in the baby squid and mandarin oranges
- Add a dash of salt & pepper to taste
- You may opt to add chili flakes for some kick
- Toss before serving
KALE SALAD
INGREDIENTS:
Kale washed and air-dried; set aside
Garlic crushed and minced; set aside
Onion minced; set aside
Tomatoes sliced; set aside
Olive oil
Salt & Pepper to taste
PROCEDURE:
- Rub the kale leaves with a bit of olive oil and set aside
- In a salad bowl, add in all the ingredients and toss
- You may opt to cook for 3-5 minutes in a non-stick pan; no need to add extra oil
- Serve immediately


PAKO SALAD
INGREDIENTS:
‘Pako’ or Fiddle head fern washed and air-dried; set aside
Salted egg peeled and sliced; set aside
Onions sliced, set aside
Tomatoes sliced; set aside
PROCEDURE:
- In a salad bowl line the ‘pako’ leaves
- Add in the salted egg, oinions and tomatoes
- Toss before serving