To any Filipino, nothing says summer more than a heaping bowl of sliced green mangoes and bagoong. A light and refreshing salad of typical greens with manggang hilaw and singkamas drizzled with a basic vinaigrette with shrimp paste gives this sweet, tangy and mildly spicy fare a uniquely Pinoy flavor. Wouldn't this be great for Easter brunch?
Olive oil, ¾ cup
Apple cider vinegar, ¼ cup
Bagoong, ¼ cup
Honey, 2 tbsp
Green mangoes, sliced into long, thin strips
Turnips, sliced into long thin strips
Prawn crackers or kropek (optional)
Combine all ingredients in a jar and shake vigorously to emulsify. Pour over salad greens, mangoes and turnips. Top with prawn crackers.
Enjoy! Happy Easter, you guys!