Ivy Gourd Salad with Coconut Vinegar Dressing
The Ivy Gourd salad is a tropical savory salad with the ivy gourd as main star. Enhanced with a coconut vinegar dressing, the salad intends to highlight the regional flavors in a beautiful way.
Calories: 890kcal
Ingredients
For the Salad:
- 10 Ivy Gourds
- 2 Tomato
- 1 Pomegranate
- ½ Pineapple fresh
- 1 Grapefruit
For the Dressing:
- 2 Tablespoon Olive Oil
- 1 Teaspoon Coconut Vinegar
- pinch Salt and Pepper
Instructions
- First of all cook the Tendli around 8 minutes, that will take out the slimy, raw taste. Allow the Tendli to cool after boiling. Remove the ends to process and cut into slices, keep aside.
- Rinse and cut the Tomatoes and keep aside, then cut the Grapefruit into half and remove the flesh with either a special citrus cutter or with a knife (and your fingers for help).
- Remove and cut the pineapple skin, plus the inner flesh. Cut into small cubes and keep aside.
- Half the Pomegranate and take out the red flesh seeds and keep aside.
- Arrange all the Salad ingredients for serving.
- For the Dressing combine the above mentioned ingredients and pour over the Fruits.
- Chop the fresh Tulsi leaves and garnish the salad with the greenery.
Nutrition
Serving: 1.4g | Calories: 890kcal | Carbohydrates: 158.44g | Protein: 12.68g | Fat: 31.96g | Saturated Fat: 4.222g | Polyunsaturated Fat: 24g | Trans Fat: 0.013g | Sodium: 206mg | Fiber: 27.4g | Sugar: 113.84g