Selada Kupu-kupu

Summary

Ingredients

For the salad:

• 7 leaves iceberg lettuce, cut into bite-sized pieces
• 2 tomato (s) ripe,, sliced
• 1 red pepper, sweet and sour pickled from the glass, cut into thin rings
• 0.5 ½ avocado (s), cut into cubes
• 0.25 ¼ carrot (s), sliced into fine sticks
• 2 small onion (s), red, cut into fine rings
• 30 g peanuts, candied with palm suar

For the vinaigrette:

• 3 tablespoons liquid from the pepperoni glass
• 15 g feta cheese, crumbled
• 2 tablespoons the pulp a Sawo-Manila, alternatively 1 very ripe apricot
• 0.5 ½ avocado (s)
• 1 garlic clove (s), pressed or finely chopped
• 1 tablespoon oregano, as fresh as possible and finely chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lime juice
• 2 tablespoon orange juice
• 0.5 teaspoon ½ salt
• 1 pinch (s) black pepper, coarsely ground
• 1 pinch (s) sugar
• 4 tablespoon peanut oil, alternatively olive oil

For the set:

• 1 sprig lime (s) with leaves
• 3 flowers (Cambodia flowers)

Print Recipe Pin Recipe

Instructions

1. Arrange the salad ingredients on a large plate or 2 small plates.
2. For the vinaigrette, use a fork to process the pulp of the avocado and the sawo manila together with the feta cheese and orange juice. Mix in the remaining ingredients and drizzle the finished vinaigrette over the salad.
3. Garnish the salad and serve. Good Appetite.
4. Note: kupu-kupu is the Malay word for butterfly. And this salad - without the onion rings - has a magical effect on butterflies, as the photo shows. Unfortunately, I couldn`t take a picture of him on the lettuce, as I was within shooting range with the camera and he was caught. As a food competitor, I was probably a few sizes too big for him, too suspicious and too scary.