Lato Salad With Salted Eggs
- half kilo of seaweeds
- 3 salted eggs, sliced
- Sliced mangoes, unripe (optional)
- half cup of white vinegar (or calamansi juice)
- salt and pepper to taste
Clean and wash seaweeds thoroughly. In a pot, boil water and blanch seaweeds to remove the slimy part and the saltiness. Blanch it about 10 minutes.
Slice tomatoes, onions and mangoes
Combine seaweeds, onions, tomatoes, mangoes into a salad bowl and toss it with vinegar, salt and pepper.
Finaly, top it up with the sliced salted eggs.
Serve and enjoy!
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